Rhubarb and Strawberry Sauce
Serving Size:14|Prep Time:10minutes|Cook Time:25minutes
Directions
  1. In a large, non-reactive saucepan combine all ingredients except the rhubarb and strawberries.
  2. Over moderate heat, bring the syrup to a gentle simmer and cook for 10 minutes, stirring to dissolve the sugar.
  3. Add the rhubarb, return to a simmer and cook for an additional 15 minutes.
  4. Strain syrup and discard the solids. Cool completely.
  5. Fold the strawberries into the rhubarb syrup and serve.
  6. Store unused syrup or sauce refrigerated and covered.
  7. Cooking Tip: Use the syrup as a dessert sauce or cocktail base.The syrup keeps refrigerated for 2 weeks.
Chef’s Narrative
This rhubarb and strawberry sauce is composed of a beautiful, fuschia-colored syrup with fresh berries folded in just before serving.
Recipe Substitutions
Sliced ripe pears, prickly pear or pineapple are delicious with this syrup.
Ingredients
  • 1 1/2cupswater
  • 1cupsugar
  • 1/2cupdry red wine
  • 1tablespoonlemon juice
  • 1/2cinnamon stickabout a 2-inch piece
  • 1/2vanilla beansplit lengthwise, scrape out seeds with knife tip
  • 8ouncesrhubarbcut into 1-inch pieces
  • 1pintfresh strawberriesstemmed and quartered
AllergensNone