Rhubarb Strawberry Sauce
|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)|
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