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Strawberry-rhubarb sauce for plating
Preparation info
- Yield: Approximately 20 ounces ,
12
servings, each weighing approximately 1.5 ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
Method
- In a small saucepan, cook the rhubarb with just enough water so that the fruit floats freely. Cook over low heat just until the fruit is tender. Allow to cool.
- In the food processor, puree the strawberries and the cooled rhubarb with the syrup until smooth.
- Pass through a fine sieve to remove seeds and any bits of unpureed pulp.
- Pour into a sq