Strawberry rhubarb sauce
2 - 3
PersonalPoints™ per serving
1 hr 5 min
This three-ingredient sauce is so good you could eat it by the spoonful. The sweetness of the strawberries and the tang of the rhubarb perfectly complement each other; and it works equally well for any meal: breakfast, lunch, dinner, even dessert. In the morning, drizzle it over fresh fruit, yogurt, or oatmeal. Toss it with a salad for lunch, or pair it with a savory dish like roasted chicken, turkey, or pork later in the evening. And for a post-meal snack, spoon it over fresh fruit or light ice cream. This batch is big enough to last all week, or serve it to a crowd and add a little elegance to your feast.
3 cup(s), thinly sliced
1½ pound(s), sliced
Powdered sugar (confectioner's)
- In a medium nonreactive saucepan, combine rhubarb, strawberries, and sugar; toss until sugar melts.
- Cover pan and set over medium to medium-high heat until mixture begins to boil, about 5 to 10 minutes. Uncover; reduce heat to low; and simmer, stirring a few times, until fruit breaks down into a sauce, about 45 minutes. Serve warm or chilled.
- Serving size: 1/3 c