Rhubarb Strawberry Sauce

Name: Rhubarb Strawberry Sauce
Yield: 8 cups
Ingredients: ½ teaspoon salt (optional); 2 teaspoons ground ginger; ½ vanilla bean, split lengthwise; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 1 cup fresh orange juice; 10 large stalks rhubarb, trimmed and cut into 1-inch lengths; 1 cup sugar; 4 cups hulled, halved strawberries

Preparation info

8 cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tart, crisp, tasty rhubarb and smooth, sweet strawberries are just naturally complementary. When the rhubarb is ready for picking, make a big batch of this sauce. It’s great to have around … for breakfast or snacking or warmed over gingerbread.

Ingredients

10 large stalks rhubarb, trimmed and cut into 1-inch lengths
4 cups hulled, halved strawberries
1 cup

Sauce
Vegetarian

Method

Combine all the ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce the heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just tender, 10 to 12 minutes.
Remove the vanilla bean and let the mixture cool to room temperature. Then cover and refrigerate. It will keep for two days.