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Donna Bee's Rhubarb-Strawberry
Sauce
Donna
Bee, a wandering Siren who ventures forth to the Forest for a week or
so every year turned us on to this delicious in-season syrup using locally
grown produce that goes great with the Cinnamon Orange French Toast
we conjure up here.
Rhubarb-Strawberry
Sauce
¼ Cup water
½ Cup sugar
1 teaspoon orange zest (optional)
3 Cups fresh rhubarb, cut into ½ inch pieces
2 Cups fresh strawberries, cut into quarters
Combine
water, sugar, and orange rind and bring to boil, then add rhubarb and
reduce heat and cover pan. Simmer approx. 10 minutes until rhubarb becomes
tender, then add strawberries and simmer 10 more minutes. Taste and
add more sugar if desired. Let cool and refrigerate for up to 1 week
(or freeze).
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