Rhubarb Strawberry Sauce
In a 2-quart microwave-safe casserole, combine:
1 pound fresh rhubarb, cut into 1-inch pieces
3/4 C sugar
1/4 C water
Cover with plastic wrap (leave a small vent on one side so
that steam can escape). Microwave on HIGH for 7 to 10
minutes, stirring once, until rhubarb is tender.
Stir in:
1 pint fresh strawberries, washed, hulled, and halved. Uncover and microwave on HIGH 2 minutes. Cover and let stand 2 to 3 minutes. Serve warm over ice cream, or ladle over shortcake and top with whipped cream.
Rhubarb-Strawberry Sauce
1 lb. fresh or frozen rhubarb, cut into 1-inch pieces
12 oz. currant jelly
2 c. sliced fresh or frozen strawberries
1/4 c. sugar
Bring rhubarb & jelly to a boil over medium heat, stirring frequently. Reduce heat; cover & simmer for 8-10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in strawberries & sugar; bring to a boil. Cook & stir for 1 minute. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.
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