Thursday, June 28, 2012

Strawberry Rhubarb Sauce



Well, I'll come out and admit it. I've been living under a rock my whole life. I've never knowingly eaten rhubarb. Until this year. I had it for the first time a few weeks ago in a to-die-for strawberry rhubarb pie (which I guess I thought only existed in kitschy story books). After seeing rhubarb at the farmer's market shortly after this, I wanted to give it a go myself.


Wanting to keep it simple, I whipped up the easiest sauce now known to mankind. All you need is three ingredients and less than half an hour! I used agave syrup in place of sugar, so we're practically talking about a health food here.


If you haven't caught on by now, here are the ingredients you'll need:
1 1/2 cups of chopped strawberries (about 1/4 inch pieces)
1 1/2 cups chopped rhubarb (again, 1/4 inch pieces)
1/3 cup agave nectar


Just throw these in a saucepan and cook over medium-low heat for twenty minutes. Stir occasionally. Seriously, could it be any easier? I'm pretty sure opening a jar and microwaving its contents to achieve a hot sauce would be more work. And about 879 times less delicious.


It's kind of tart and not too sweet and would be perfect on waffles, yogurt, icecream or anything else you would want to put sauce on, really. The acidic, almost lemony quality of the rhubarb balances perfectly with the rich fullness of the strawberries. Pie makers throughout time really knew what they were doing with that combination. But, I must say, going with agave was  good call, for the sake of not just health, but the taste was spot-on.


I used the sauce on some waffles made with our brand spankin' new waffle maker. I must warn you, there may be a lot of waffle recipes on the horizon. But, in the meantime, I highly recommend you whip up a batch of this sauce.  Yummm.

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