Strawberry Rhubarb Sauce / Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
3 cups fresh strawberries, quartered2 1/2 cups frozen diced rhubarb, thawed, drained and liquid retained 2/3 cup granulated sugar pinch of salt Juice of 1/4 of a lemon, fresh squeezedZest of 1/4 of a lemon 3/4 cup total of the reserved rhubarb liquid 1 tbsp corn starch mixed with 1/4 cup of the rhubarb liquid1/2 tsp Vanilla Extract 1/4 tsp ground cinnamon1/4 tsp ground nutmeg, or 5-6 gratings of a whole nutmeg4 - 5 drops of red food colouring, if desired
Combine strawberries, rhubarb, sugar, salt, lemon zest, lemon juice and 1/2 cup of the reserved rhubarb liquid in a medium saucepan. Bring to a boil and reduce heat to medium-low. Cook at a low bubble until rhubarb is falling apart and strawberries are soft - 10-15 minutes.
Make a slurry with the 1 tbsp of cornstarch and 1/4 cup of the reserved rhubarb liquid. Stir, 1 tbsp at a time, into bubbling strawberry rhubarb mixture, allowing it to cook for a minute or two between each addition, until desired consistency is reached. (Sauce will thicken a little more when cooled).
Remove from heat and stir in vanilla, cinnamon and nutmeg.
Stir in the red food colouring if a brighter coloured sauce is desired.
Transfer to clean, dry, glass bottle or jar, cool to room temperature and refrigerate. Keeps 3 - 4 weeks in fridge.
** To keep longer, pour into sterilized canning jars and seal immediately while sauce is hot. Allow to cool until lids have popped sealed and store in fridge for 3 months or freezer for 1 year.
Serving Size: Makes 1 litre (35 X 2 tablespoon servings)
Number of Servings: 35
Recipe submitted by SparkPeople user PIXBADGIRL.
Make a slurry with the 1 tbsp of cornstarch and 1/4 cup of the reserved rhubarb liquid. Stir, 1 tbsp at a time, into bubbling strawberry rhubarb mixture, allowing it to cook for a minute or two between each addition, until desired consistency is reached. (Sauce will thicken a little more when cooled).
Remove from heat and stir in vanilla, cinnamon and nutmeg.
Stir in the red food colouring if a brighter coloured sauce is desired.
Transfer to clean, dry, glass bottle or jar, cool to room temperature and refrigerate. Keeps 3 - 4 weeks in fridge.
** To keep longer, pour into sterilized canning jars and seal immediately while sauce is hot. Allow to cool until lids have popped sealed and store in fridge for 3 months or freezer for 1 year.
Serving Size: Makes 1 litre (35 X 2 tablespoon servings)
Number of Servings: 35
Recipe submitted by SparkPeople user PIXBADGIRL.
Nutritional Info Amount Per Serving
- Calories: 24.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g
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