Prep 5 mins
Cook 15 mins
This time of year I crave a taste of spring. This is quick and easy! I love it plain, over ice cream, poundcake, or pancakes.
- 1 cup strawberry, fresh or frozen,unsweetened,and sliced
- 2 cups rhubarb, fresh or frozen,diced
- 1⁄2 cup sugar
- 1⁄4 cup water
- Mix all in a medium saucepan.
- Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.
Oh wow, this was so good. I, also didn't think 1/2 cup sugar would be enough, but it is perfect. I did add a little tapioca to make a little thicker sauce. This can be used for so many things - can't wait to try it mixed with plain yogurt. I've always made my rhubarb sauce with strawberry jello, but this is so much better. Thanks so much.
I used fresh fruit and doubled the amount of strawberries. We served this on the side of an angel food cake with whipped cream on top. Everyone loved it!!
Made this as written expecting the 1/2 cup sugar wouldn't be enough. It was. Just the right thickness for my taste. Wonderful over yogurt or all by itself.