This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Strawberry Rhubarb Sauce

Rhubarb
Strawberry Rhubarb Sauce
Prep Time
30 min
Yield
3 cups
Ingredients
- 2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons grated lemon zest
- 1/4 teaspoon salt
- 1 cup sliced fresh or frozen unsweetened strawberries
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 3 to 4 drops red food coloring, optional
- Pound or angel food cake
Directions
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts
1/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 51mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.
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