Strawberry Rhubarb Sauce – Spring is Here!
It’s been a long wait for spring here in the Rocky Mountains – our past four weeks have included a freezing major snow storm every Tuesday (weirdly). But spring has finally sprung, and I can’t think of two spring ingredients that marry so well as strawberries and rhubarb.To make this simple sauce, you just halve some strawberries……and put them in a pot with some sugar to simmer until soft.When the sauce cools, if it tastes too tart for your liking, add some agave or honey. And by all means, have some pound cake, angel food cake or short cake ready to spoon it over. With a simple dollop of whipped cream on top you’ll have the ultimate light and fresh spring dessert.
- 2 cups strawberries, halved
- 4 cups diced rhubarb
- ⅔ cup sugar
- 1 tablespoon lemon juice
- agave nectar or honey, to taste if needed
- Combine everything in a stockpot and bring to a boil; reduce heat, stir together, and simmer until soft, about 10 - 15 minutes. Let cool before testing for sweetness and add some honey or agave if needed to increase the sweetness. Serve over pound cake, angel food cake, shortbread or ice cream.