Simple Rhubarb-Strawberry Sauce

The middle of May to the beginning of June in Vermont means warmer weather, waking to the chirping of birds, lilacs, and rhubarb! Last spring I overdid it and bought tons of rhubarb for pies and sauces–which I discovered this spring I hadn’t used. I recently found two bags stuck in the back of the freezer, and since I’m a die-hard thrifty Yankee and I hate to throw food away, I decided to see how it would taste if I cooked it up. I had about five cups of frozen, diced rhubarb that I placed into a dutch oven, found a cup of frozen strawberries, and left the pot on the counter overnight for the fruit to defrost. In the morning, everything had melted with just the right amount of water. I put it over medium heat on the stove, stirring occasionally. I added about 3/4 of a cup of sugar, tasting along the way, and it was enough to make it sweet-tart; I added a dash of cinnamon as well for a little bit of spice. It was done in about 20 minutes. You can make this with fresh rhubarb too, just add a bit of water, strawberries or maybe red raspberries, and watch it carefully so 1. It doesn’t boil over; and 2. It doesn’t stick to the pot. (I ruined a saucepan once when I wasn’t paying attention!) Medium to low heat is best.

You can use this sauce with anything, as a dessert topped with some fresh whipped cream; as a chutney with chicken or pork; or even as a pie filling. My favorite way is just by itself in a small bowl with my breakfast!

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