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.

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