Strawberry-Rhubarb Sauce - cooking recipe

Ingredients
    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
    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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