Strawberry-Rhubarb Sauce

Preparation info

  • About

    4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound fresh rhubarb
  • 1 cup sugar
  • 1 package (10 ounces) frozen sliced strawberries


    1. Cut the rhubarb into one-inch lengths. Place it in a six-cup saucepan, rinse, and drain. Add the sugar.

    2. Cover the pan and place over medium heat. When the cover is hot, reduce the heat to low. Cook for two to three minutes, or until the rhubarb boils.

    3. Add the strawberries and heat just until the berries are defrosted.