For the last five years, rhubarb has popped up in the corner of my back yard. It is a remnant plant from the previous owners. I’ll confess that I haven’t done anything with it until now. (It is a tragedy, I know) This spring I did attempt a variety of rhubarb recipes though this is the only one that was a showstopper for me. The strong and bitter taste of rhubarb can be tricky to work with.
What is the solution? Loads of sugar. 🙂 This is definitely an indulgent treat that should be saved for birthday pancakes and other special occasions. The smell of cooking strawberries and rhubarb is so enjoyable I’m tempted to make it just for that reason. While I poured the sauce over pancakes, you might also enjoy it on:
An English muffin
Swiss Grilled Cheese
….I even came across a recipe that used strawberry rhubarb as the sauce for pizza. I’ve added it to my list of things to try. Those to enjoy canning will find this one to be incredible simple and it would make a great home-made Christmas gift.
Strawberry Rhubarb Sauce
1 stalk rhubarb, cut into 1/4 in slices
7 oz strawberries, chopped
1 cup sugar
1/3 cup water
1 tsp vanilla extract
Place all of the ingrediens in a small saucepan over medium high heat and bring to a boil. Reduce the heat to low and simmer, uncovered for 30-40 minutes. The strawberry rhubarb sauce will be ready when the berries and rhubarb are soft and the sauce as taken a thick and consistent form.
Remove from heat and cool.