Strawberry-Rhubarb Sauce
2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
2 cups chopped, 1/4 inch pieces rhubarb,
fresh or frozen juice and zest from 1 orange, about 1/4 cup orange juice and 1 tablespoon orange zest
In a medium bowl, toss sliced strawberries with sugar; set aside.
In a medium pot, combine rhubarb and orange juice and, over low heat, bring to a simmer.
Cook rhubarb until barely soft, about 5 minutes, do not overcook or the color turns gray. (Or cook in a microwave.)
Set aside to cool slightly.
Add cooled rhubarb to strawberries and toss with orange zest.
Serve over cake or ice cream.
Yields about 2 cups.
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