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Strawberry-Rhubarb Sauce

This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

Recipe information

  • Yield

    Makes 2 1/2 cups

Ingredients

12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
6 tablespoons sugar
1 1/2 cups strawberries (8 ounces), hulled and halved
1/2 teaspoon pure vanilla extract

Preparation

  1. Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceFruit DessertDessertAmericanRhubarbFruitStrawberryBerryBrunchDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadSimmerSpringSummerCookbooks
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