Strawberry Rhubarb Sauce
Want to do something with those pretty bright pink stalks but maybe don’t have time to make a pie? Try this. Put this beautiful sweet tart sauce over Ben’s Friday Pancakes, plopped on your Steel Cut Oats, over warm poppyseed cake or cold ice cream.
2 tablespoons sucanat
2 tablespoons water
1/4 pound (~3/4 cup chopped) rhubarb stalks, cleaned and diced
1 cup strawberries, cleaned, hulled and halved
1 teaspoon lemon juice
In a small saucepan, over medium heat, combine sucanat and water. Stir to dissolve. Add rhubarb and simmer for 15 minutes or until tender with the lid on. Add strawberries and lemon juice and simmer 10 minutes more. Allow mixture to cool for 10 minutes.
Puree in blender or mash with a potato masher for a more less-smooth texture. Add a few drops of water if mixture appears too thick.
Prep time: 40 minutes
Makes ¾ cup