Strawberry Rhubarb Sauce
Print Recipe
Equipment
- Cutting board and knife
- Measuring cup
- Saucepan
Ingredients
- 2 cups Strawberries
- 2 cups Rhubarb
- 1/4 cup Honey
- 1/4 cup Water
Instructions
- Chop rhubarb into small pieces, about 1/2 inch wide. Cut strawberry stems off and cut into fourths.
- Add strawberries, rhubarb, honey, and water to the saucepan and cook over high heat until boiling.
- Reduce heat to low and simmer for about 20 minutes or until sauce thickens and strawberries and rhubarb are falling apart.
- Allow to cool and serve warm or refrigerate until chilled.
- Serve over ice cream, waffles, crepes, pound cake, or another favorite treat!
Notes
Store leftovers in an airtight container in the fridge for up to a week.
Servings: 2 cups