Strawberries and rhubarb. Tomatoes and basil. Peaches and blueberries. Great examples of things growing in the same season and complimenting each other. Adjust the sweetness in this recipe to make it either sweet or sour depending on your family. We like it on the sour side. Spoon it over morning grains, lemon pudding, pancakes and soft polenta.
Strawberry Rhubarb Sauce
4 cups rhubarb, sliced into 1/4 inch rounds
4 cups strawberries (about 1#), sliced into bite size pieces
a few pinches sea salt
2 Tbsp brown rice syrup (I love Suzanne’s.)
1. In a medium saucepan, cook the rhubarb, sea salt and about 1/2 inch of water for 10 minutes. Stir and check the level of water occasionally.
2. Add strawberries. Cook for another 5 minutes or so. I like it when the strawberries are soft, but still have some texture so they don’t get lost in the sauce.
3. Stir in the brown rice syrup. Taste and add more sweetener if necessary.
This sauce is really easy to can using a water bath.
Rhubarb also freezes well and can be pulled out to use when raspberries are in season.
You can also try:
Strawberry Rhubarb Crisp