Strawberry Rhubarb Sauce

Fresh strawberries and rhubarb combine to make a delicious springtime topping for ice cream and desserts.


8 servings


3 cups cut-up fresh rhubarb (about 1 1/4 pound)
1 cup granulated (white) sugar
1 tablespoon water
2 tablespoons cornstarch
2 tablespoons cold water
1 pint (2 cups) fresh strawberries, sliced


In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.

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