Strawberry Rhubarb Sauce

By 1For_Him

Spoon over pound cake, ice cream, pancakes, or waffles.

Ingredients

• Recipe 2 (heavier on the rhubarb):
• 2 cups halved fresh strawberries
• 1 cup sliced fresh or frozen rhubarb
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
• 4 cups fresh strawberries (about 1 1/4 lbs), halved
• 1 1/2 cups sugar
• 1/4 cup water
• 3 T butter
• 1 tsp vanilla extract
• 1/4 cup cornstarch
• 3 T cold water

Preparation

Step 1

In a small saucepan, combine the strawberries, rhubarb and sugar. Bring to a boil over medium heat. Combine cornstarch and water until smooth; stir into fruit mixture. Cook and stir for 1-2 minutes or until thickened. Serve warm or chilled. Yield: 1-3/4 cups.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Recipe #2:
In 3-qt slow cooker, place first 6 ingredients. Cook, covered, on low 4-5 hours. In small bowl, combine cornstarch and cold water until smooth. Gradually add to sauce. Cook for an additional 30 minutes, until thickened. Serve with ice cream.