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Strawberry Rhubarb Sauce

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 cups

Ingredients

  • 2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons grated lemon zest
  • 1/4 teaspoon salt
  • 1 cup sliced fresh or frozen unsweetened strawberries
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 to 4 drops red food coloring, optional
  • Pound or angel food cake

Directions

  • In a saucepan, combine rhubarb, water, sugar, lemon zest 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. If desired, add food coloring. Cool. Serve over cake.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 51mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.

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