I spent yesterday afternoon picking, washing, and chopping rhubarb. I picked so much rhubarb, in fact, that I didn’t even come close to chopping it all, but I did manage a fine pot of strawberry rhubarb sauce for supper, so there’s that.
Today, I thought I’d share my recipe. I even remembered to take pictures last night while I worked! FYI, those are the prettiest strawberries I’ve seen in ages. Yum.
Strawberry Rhubarb Sauce
6 qts. rhubarb, washed and chopped
2 lbs. strawberries, chopped
3 c. sugar
Wash and chop fruit. Combine in large pot. Add sugar and mix well. Let simmer on medium low heat till fruit reaches desired tenderness; let cool. Serve alone or over ice cream.
Note: I started with two cups of sugar, but added a third later. If you have more strawberries, that adds to the sweetness, so then you might not need as much sugar. I let my sauce simmer around two hours, and pulled it off the heat when it started to froth. You can run it through a blender if you like it smooth, but I like mine chunky, so I didn’t. Once cooled, this makes a thicker sauce, which my family likes. Adding water thins it out.
(c) 2015. All rights reserved.