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Strawberry Rhubarb Sauce

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

Change

1⁄2 orange zest and juice or tangelo
2 cups rhubarb cut into 1/2 inch slices
1⁄2 cup brown sugar
2 cups strawberries sliced
1⁄2 tsp vanilla
creme fraiche

Directions ( Default | Numbered )

Place juice, rhubarb, and brown sugar in a 2-quart sauce pan. Cover pan. Bring to a boil. Immediately reduce heat and simmer 5 minutes. Add zest [and vanilla?] and gently stir.

Spoon strawberries on top of rhubarb and cover pan; gently simmer 2 minutes.

Turn off heat, leave pan covered until cool. Refrigerate.

Serve in small sauce dishes with a dollop of creme fraiche.

  1. Place juice, rhubarb, and brown sugar in a 2-quart sauce pan. Cover pan. Bring to a boil. Immediately reduce heat and simmer 5 minutes. Add zest [and vanilla?] and gently stir.
  2. Spoon strawberries on top of rhubarb and cover pan; gently simmer 2 minutes.
  3. Turn off heat, leave pan covered until cool. Refrigerate.
  4. Serve in small sauce dishes with a dollop of creme fraiche.

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