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Post by blc on Jul 23, 2017 23:30:44 GMT
Rhubarb Raspberry Sauce 2 1/2 cups sliced rhubarb (fresh or frozen)
3/4 cup water
1/2 cup sugar
| 1 lemon, juice and zest of
1/4 teaspoon cinnamon
2 cups raspberries (fresh or previously frozen, unsweetened)
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Combine rhubarb, water, sugar & rind in a saucepan & bring to a boil over medium heat. Reduce heat & simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients & let cool. I made this the other day and left out the zest, not a fan. I also was a little shy on both the raspberries and rhubarb but it still turned out great. Made around 3 1/2 cups. You can use it on pancakes, waffles, ice cream (we use frozen yogurt) blintzes etc.
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