Strawberry Rhubarb SauceSubmitted by: SEWINGMEG
IntroductionThis simple fruit syrup tastes amazing drizzled on a hot stack of pancakes. It also works great on top of yogurt, ice cream, or pound cake. This simple fruit syrup tastes amazing drizzled on a hot stack of pancakes. It also works great on top of yogurt, ice cream, or pound cake.
Number of Servings: 12
2/3 cup sugar
3 T. corn starch
1/4 cup lemon juice
1/4 cup water
2 cups sliced strawberries
2 cups chopped rhubarb
In a 3 quart pot, stir together sugar and corn starch. Add lemon juice and water and stir well. Add strawberries and rhubarb and put on medium heat. Stir often. When it thickens, take off heat and serve over warm pancakes, or ice cream. You can also chill and serve over pound cake with a little dab of cool whip.
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This is one of the most versatile dessert toppings I've ever made. Tweek the amount of sugar for a more tart dessert topping over ice cream or fill a pastry cup as it's own serving of yummy goodness! Note: Substituting frozen strawberries makes the topping very runny so increase the corn starch. - 2/18/11