Strawberry Rhubarb Sauce with Ginger
Strawberry and rhubarb – it’s hardly an original flavor combination. But add some ginger, put it into ice cream (coming soon!) and you’ve got something entirely new and exciting.This all started with my alley garden. Let me go off topic for a moment and talk about my various gardens. I have the flower gardens – they are for enjoying while I sit on my patio. I have my herb garden – it’s right outside the kitchen door so it’s handy when I’m cooking. I have my vegetable garden – what I grow there varies each year and I put a lot of that up, like Swiss Chard into the freezer for soups and stews in the winter. I have my tasting garden – that’s the new name I’ve given my cherry tomato plant in the container because it never has enough ripe tomatoes to actually do anything with, by I pluck off 1 or 2 to taste each time I water the plants. And then I have my alley garden.The alley garden is where I planted invasive or weed like plants – rhubarb, mint, and raspberries. Need mint? Come cut as much as you need! As for the rhubarb, I harvested it last week and kept 1 bunch for me and took 3 bunches to the local food bank. This sauce is simple and you can adjust the recipe according to how much rhubarb or strawberries you have. And be sure to check back on Monday because you are going to LOVE the ice cream I am making out of this sauce!
- 1½ pounds strawberries (about a quart), hulled
- ¾ pounds rhubarb, chopped
- ¾ cup sugar
- ¼ cup water
- 1 tablespoon ground ginger
- Combine everything in a saucepan, bring to a boil, and then simmer, uncovered, until broken down and thick, about 30-45 minutes. Let cool and refrigerate in a covered container until ready to use. May be serve with pork or chicken or over ice cream.
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