A few Saturday’s ago, I woke up earlier than the hubby. I snuck upstairs quietly, fed the pets, and sat down to catch up on some recorded food network shows. I watched Damaris Philips put bacon the oven and I thought, hmmm I have bacon in the fridge. A few minutes later, I remembered my giant rhubarb plant outside and that I had some strawberries in the fridge. A plan was starting to come together. I’d make a strawberry rhubarb sauce to put on waffles and serve them with bacon!
Here’s what you need:
In a medium pot, heat some sugar and water over medium heat until the sugar dissolves.
Slice up the rhubarb. When I have really wide sticks, I like to slice them the long way one or two times and then slice them all together the narrow way.
Add the rhubarb to the pot with the water and sugar.
Bring to a boil. Simmer the rhubarb for 10 minutes.
Add some roughly chopped strawberries and simmer for 10 minutes more.
Use an immersion blender to blend the sauce until it’s relatively smooth – a few smaller chunks are ok.
Now squeeze in the juice of half a lemon.
And – voila – strawberry rhubarb sauce. It was great on our waffles. I’m not a huge fan of super sweet breakfasts and the addition of the lemon in this sauce made it just the right amount of tart.
This would also go great on ice-cream!
- ⅓ c sugar
- ⅓ c water
- 2 c rhubarb, chopped
- 1-1/4 c strawberries, chopped
- Juice of half a lemon
- In a medium pot, dissolve the sugar in the water over medium heat. Add the rhubarb and bring to a boil Simmer for 10 minutes. Add the strawberries and simmer 10 minutes more. Puree with an immersion blender. Stir in the lemon juice.
- Serve over pancakes, waffles, ice-cream – or anything else you can think of.
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