Strawberry Rhubarb Sauce II

This tangy-sweet sauce is delicious over ice cream and so easy to make.


4 1/2 cups (26 servings)


4 cups sliced fresh or frozen rhubarb, thawed
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
1/2 cup water
1/4 cup quick-cooking tapioca
1 cup granulated (white) sugar
4 drops red food coloring, optional


In a 2-quart microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3 1/2 minutes. Stir; cook 2 1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1 to 2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

1 serving (2 tablespoons) equals 21 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein.

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