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
Need to make a substitution?
Preparation
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.
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.