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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Field editor Earlene Ertelt of Woodburn, Oregon says, This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream. Ingredients:
1 pound fresh or frozen rhubarb, cut into 1-inch pieces |
1 jar (12 ounces) currant jelly |
2 cups sliced fresh or frozen strawberries |
1/4 cup sugar |
Directions:
1. In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
2. Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles. Yield: 2 pints.
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