Strawberry Rhubarb Sauce
by: Barbara Hodges
2 1/2 cups Rhubarb, cut into small pieces
1 cup Water
1/2 cup Sugar
2 TBSP Lemon Peel, grated
1/4 tsp Salt
1 cup Strawberries, sliced
2 TBSP Lemon Juice
1/4 tsp Cinnamon
3-4 drops Red Food Coloring
Directions: In a saucepan, combine rhubarb, water, sugar, lemon peel and salt. Bring to a boil. Reduce heat, cook uncovered over medium heat until rhubarb is soft., about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake.
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