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
1/4 Cup water
1/2 Cup sugar
1 teaspoon orange zest (optional)
3 Cups fresh rhubarb, cut into 1/2 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).
RETURN TO RECIPE
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