Strawberry-Rhubarb Sauce - cooking recipe
Ingredients
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1 1/2 c. fresh or frozen chopped rhubarb
1/2 c. sugar
2 Tbsp. water
1/2 tsp. ground cardamon or cinnamon
1 Tbsp. cold water
1 1/2 tsp. cornstarch
1 1/2 c. sliced strawberries
Preparation
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In a 2-quart saucepan combine rhubarb, sugar, 2 tablespoons water and cardamon or cinnamon.
Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until fruit is tender.
Stir together the 1 tablespoon water and cornstarch.
Add to rhubarb mixture.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in strawberries. Serve warm over ice cream.
Makes 2 cups.
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