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. I believe it was from a Healthy Cooking magazine several years ago.
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