Rhubarb Strawberry Sauce
- 1 pound fresh rhubarb, cut into 1-inch pieces
- 3/4 cup sugar
- 1/4 cup water
- 1 pint fresh strawberries, washed, hulled, and halved
In a 2-quart microwave-safe casserole, combine rhubarb, sugar and water. Cover with plastic wrap (leave a small vent on 1 side so that steam can escape). Microwave on HIGH for 7 to 10 minutes, stirring once, until rhubarb is tender. Stir in strawberries. Uncover and microwave on HIGH 2 minutes. Cover and let stand 2 to 3 minutes. Serve warm over ice cream, or ladle over shortcake and top with whipped cream.
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