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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 56 |
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We brought back some from a trip to Wisconsin, and I wanted to make something besides pie. I dreamed up this bright-red sauce that blends rhubarb with strawberries, oranges, cinnamon and lemon peel. It's wonderful over vanilla ice cream. -Sharron Trefren Grand Bay, Alabama Ingredients:
2 cups sugar |
2 tablespoons cornstarch |
6 cups chopped fresh rhubarb or frozen rhubarb |
2 cups fresh or frozen sweetened sliced strawberries |
2 medium navel oranges, peeled and sectioned |
1 teaspoon grated lemon peel |
3 cups water |
1 cinnamon stick (3 inches) |
vanilla ice cream |
Directions:
1. In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel until blended. Stir in the water and cinnamon stick. Bring to a boil; cook and stir for 2 minutes.
2. Reduce heat; simmer, uncovered, for 50-60 minutes or until thickened. Discard cinnamon stick. Cool. Refrigerate until chilled. Serve over ice cream. Yield: 7 cups.
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