The sweet-tart flavor of strawberries and rhubarb makes a perfect summer dessert. Here’s an easy sauce to make to serve over biscuits or shortcake. It can also be converted to strawberry rhubarb crumble or strawberry rhubarb crisp with the addition of toppings.
I have fond memories of my mother, Gail Lee Martin, making strawberry rhubarb pie back in the days when pie crust was still made with lard. Gee, that was tasty, but I’ve never mastered the art of making pie crust. This sauce gives me the flavor and comfort of those long-ago pies baked with love and homegrown ingredients.
Things You’ll Need:
- 2 cups – rhubarb
- 2 cups – strawberries (fresh or frozen)
- 1/2 cup – sugar (if using fresh berries)
- 1/8 cup orange liquor (optional)
- 1 tablespoon – cornstarch
- 1 teaspoon – orange zest (optional)
- Pick the rhubarb by pulling the outer stems, leaving the center of the plant. Cut off the leafy part and use just the stems. Wash the stems and chop them into 1-inch pieces. I find it easier to just cut them into chunks with my kitchen shears rather than use a knife.
- Stir the cornstarch and orange liquor together until all lumps are gone. Put it in a microwave-safe container with the liquid from the frozen strawberries or the sugar if using fresh strawberries. Mix this together, then stir the rhubarb pieces in until coated with the sugary solution.
- Hold the strawberries aside (fresh or frozen). If using fresh strawberries, cut them in half.
- Cook the rhubarb mixture in the microwave for three minutes. Then add the strawberries. Stir, then microwave for 2 or 3 more minutes. Check at intervals to make sure it isn’t bubbling over. Stir.
- The mixture is done when the rhubarb pieces are tender and the sauce thickens.
- Serve it over biscuits or shortcake. Top it with whipped cream or vanilla ice cream or frozen yogurt.
- Be very careful when stirring the hot mixture. It’s molten and will burn you.
- Don’t use the rhubarb leaves. They are poisonous.