Strawberry And Rhubarb Sauce Recipes

STRAWBERRY RHUBARB SAUCE OR COMPOTE

Steps:

• Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
• Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
• The sauce can be served cold or warm. Keep refrigerated.

RHUBARB SAUCE

Steps:

• Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
• Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

STRAWBERRY RHUBARB SAUCE

Steps:

• Place fruit and sugar in a medium saucepan. Add 2 tablespoons of water and bring to a boil over medium low heat. Reduce to a simmer and cook for 15-20 minutes or until slightly thickened stirring occasionally. Can use a potato masher to help release fruit juices and mash the fruit.
• Remove from heat, stir in the vanilla, and allow to cool. This sauce will thicken as it cools.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
• In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

STRAWBERRY RHUBARB SAUCE

Steps:

• 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.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine rhubarb, sugar, cinnamon and juice in slow cooker. Cover and cook on low 5-6 hours or until rhubarb is tender.
• Stir in strawberries and cook 1 hour longer. Remove cinnamon stick before serving.

STRAWBERRY RHUBARB SAUCE

Steps:

• Mix all in a medium saucepan.
• Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.

STRAWBERRY RHUBARB SAUCE

Steps:

• 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 colouring if desired.
• Cool and serve over cake, ice cream, waffles, pancakes, etc.