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Rhubarb Strawberry Sauce

Chef.at.Home's picture
Ingredients
  Rhubarb 1 Pound, cut into 1 inch pieces
  Currant jelly 12 Ounce (1 Jar)
  Sliced strawberries 2 Cup (32 tbs) (Fresh/Frozen)
  Sugar 1⁄4 Cup (4 tbs)
Directions

In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently.
Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
Remove from the heat.
Mash with a potato masher.
Stir in the strawberries and sugar; bring to a boil.
Cook and stir for 1 minute.
Remove from the heat; cool.
Pour into freezer containers; refrigerate or freeze

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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