Prep 5 mins
Cook 30 mins
Serve as a side to pork, ice cream topping, pancakes, bread.
- 1 cup water
- 3⁄8 cup sugar
- 1 1⁄2 tablespoons tapioca flour (cornstarch may be used but won't give as clear a product)
- 1⁄4 teaspoon salt
- 10 ounces frozen rhubarb
- 10 ounces frozen strawberries
- Put water into a medium saucepan, mix in dry ingredients, cook until thick and clear Add rhubarb, cook till tender.
- Stir in strawberries, heat through.
- Serve chilled or warm.
Enjoyed the texture of this sauce but we both thought it would benefit from more flavorings, such as lemon juice and/or cinnamon. We ended up adding another 1/4cup sugar and the sauce was still pretty tart.