Slippery Slurpy Tangy Rhubarb and Strawberry Sauce!

I bought a bunch of rhubarb last summer at our Farmer’s Market and decided to cook it up (7 months later) to make delicious sauce – a good fruity yumminess balancing sweetness with tartness (like sour candies, but better).  I also bought a bunch of strawberries last month and froze them to mix with the rhubarb.

Bubble bubble, boil and trouble… (water, sugar, strawberries and rhubarb).

I found out stewed rhubarb has a good quantity of vitamin K and some Calcium and smaller amounts of other vitamins and minerals. Strawberries are bursting with vitamin C.
Lots of single servings to freeze! 

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