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Rhubarb Strawberry Sauce


1 lb. fresh or frozen rhubarb, cut into 1-inch pieces
12 oz. currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

Bring rhubarb and jelly to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.