I made this majestical creation for Easter and it is multifunctional! You can serve it with gelato, have it as a sunday topping, top strawberry short cake with it, serve with crumpets… the possibilities are endless my friends!!!!
1/2 cup sugar
1/3 cup water
1 pound rhubarb stalks
1 quart strawberries
1/2 tbsp lemon juice
Dice your rhubarb and set aside.
Next hull and half the strawberries.
In a large sauce pan over medium heat, stir sugar and water together until they are happy and disolved!
Add your rhubarb and simmer for 15 minutes or until tender!
Ooooo… look at how happy they are!!!!
Add your strawberries and lemon juice then allow to simmer for an additional 10 minutes.
Allow to cool for 10 minutes then puree in batches to get a nice sauce out of it!