Strawberry Rhubarb Sauce
Serve this warm or cold over ice cream. Serve cold on scones, pancakes, waffles. Spoon this over yogurt with fruit. The options are endless.
3 cups fresh rhubarb, sliced
2 cups chopped strawberries
½ cup granulated sugar
1 teaspoon vanilla
Add 2 T. Water to a medium sized saucepan. Add fruit and sugar. Bring to boil over medium heat. Reduce temp and simmer for 15-20 minutes.
You can use a wooden spoon or potato masher to help break down the fruit and juices into a sauce.
Remove from heat and add vanilla. Stir and cool. Sauce will thicken slightly as it cools.