Grammie's Strawberry Rhubarb Sauce is a summer tradition that will never fade. Every year I proudly post my first batch of the season and here it is! In New England this is typically mid to late May, but it is late March in Luxembourg and the rhubarb was out in stores and the strawberries looked divine! The sauce freezes well in glass jars and will last in the refrigerator for about 3 days - if you do not eat it all first. Note: this is not a jam and will not hold together like one. It is perfect for pouring over vanilla ice cream or angel food cake.
STRAWBERRY RHUBARB SAUCE
Makes 6-8 servings
500 g Rhubarb (7 stalks), cut into 1/2" pieces
500 g Strawberries (~1 quart), sliced thinly
1/4 cup Water
1/4 - 1/2 cup Sugar (1/4 cup = more tart and what I normally do)
In a small heavy bottom stock pot add the water and sugar and bring to boil.
Add the sliced rhubarb and cook at a simmer for ~7-10 minutes or until rhubarb is falling apart.
Add the strawberries and cook for another ~3-5 minutes. Strawberries should be soft, but hold their shape and have not fully lost their color. The rhubarb should be completely "shredded"
Let cool for 5 minutes and transfer to glass jars. Then let cool completely before freezing or placing in the refrigerator.