A new twist on the combination
of rhubarb and strawberries. The sweet-tart flavor enhanced with
the spark of fresh ginger root. A tasty topping for ice cream
or cake.
Gingered
Rhubarb-Berry Sauce
- 4 cups chopped rhubarb
2 cups hulled, halved strawberries
1/2 cup granulated sugar
1/2 cup orange juice
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon finely grated ginger root
Pinch of salt
1/2 teaspoon vanilla extract
- Combine all ingredients
in a heavy saucepan. Stir well and bring to a boil over medium
heat. Reduce heat and simmer, stirring once and skimming off
any foam that forms on top, until rhubarb is just tender, 10
to 12 minutes. Cool at room temperature. Cover and refrigerate
until serving.
- Serve over ice cream,
pound cake or angel food cake.
Makes 2 1/2 to 3 cups.
Recipe provided courtesy of Pork, The Other White
Meat.
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