Wednesday, February 27, 2013


This is a great sauce to spoon over ice cream, pound cake, waffles, etc.

2 cups halved fresh strawberries
1 cup sliced fresh rhubarb*
2/3 cup sugar
1 tbsp cornstarch
2 tbsp cold water

In a small saucepan, combine the strawberries, rhubarb, and sugar.  Bring mixture to a boil over medium heat. 

Dissolve the cornstarch in the cold water, stirring until smooth; stir into the strawberry mixture.  Cook, stirring, for another minute or two until of desired consistency.

*You may also use frozen rhubarb. To use frozen rhubarb, measure out the rhubarb while it is still frozen but allow it to thaw completely.  Drain thawed rhubarb in a colander but do not squeeze.

Note: This is a recipe I tore from a magazine a few years ago.  I believe it was from a Healthy Cooking magazine 3 or 4 years ago.

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