Tuesday, May 7, 2019

Strawberry Rhubarb Sauce

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make a delicious ice cream topping, cakes, pies and muffins.Strawberry –Rhubarb Sauce
Cook’s notes: Celebrate spring with the sweet tart taste of rhubarb with strawberries. This sauce is versatile using it as jam on muffins, over ice cream or pound cake or as a side for meats and poultry. The sauce can be pureed in blender to make it smooth or pulse a few times in blender and leave some chunks remaining in the sauce. Sauce will thicken as it is refrigerated for several hours. For a fun serve use a margarita glass to hold a scoop of vanilla ice cream drizzled with 
Strawberry-Rhubarb Sauce.
  • 2 cups diced rhubarb and 2 cups diced strawberries
  • 1 cup sugar
  • ½ cup water
  • 1 TB. Grand Marnier
  • ½ TB. lemon juice
  • 1 TB. grated orange or lemon zest
  • optional dash of cinnamon
  • In a heavy saucepan over medium heat, combine sugar and water and stir to dissolve.
  • Add rhubarb and simmer on low 15 minutes, add in strawberries, lemon juice, zest and cook 10 minutes longer. If using cinnamon add in this cooking step.
  • Remove from heat and add in Grand Marnier.
  • Puree in blender or pulse a few times in blender keeping in some chunks.
  • Refrigerate to thicken.

Strawberry and Rhubarb Muffins

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