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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas Ingredients:
2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces) |
1 cup water |
1/2 cup sugar |
2 tablespoons grated lemon peel |
1/4 teaspoon salt |
1 cup sliced fresh or frozen unsweetened strawberries |
2 tablespoons lemon juice |
1/4 teaspoon ground cinnamon |
3 to 4 drops red food coloring, optional |
pound or angel food cake |
Directions:
1. In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake. Yield: 3 cups.
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