Rhubarb Strawberry Sauce

We continue to find new uses for this simple fruit sauce. We’ve warmed it for pancake topping, stirred it into plain yogurt and baked it up with puff pastry for an elegant dessert. It would also be yummy over vanilla ice cream. Remember that fool recipe I posted a while back? You could easily use this sauce in that recipe, too. However, I do not recommend it over scrambled eggs. No need to get carried away, people.

2 teaspoons canola oil
1 pound chopped fresh rhubarb (about 6 large stalks)
3 tablespoons confectioner’s sugar, divided
2 cups coarsely chopped fresh strawberries
2 tablespoons water
1 teaspoon best-quality balsamic vinegar

Preheat oven to 375 degrees F.
Lightly coat a rimmed baking sheet with canola oil. Spread the rhubarb in one layer and lightly dust with 2 tablespoons of the sugar. Roast in the oven for 15 to 20 minutes.
Meanwhile, place the strawberries in a small saucepan with the remaining tablespoon of confectioner’s sugar and 2 tablespoons water. Heat over medium-high and cook for about 5 minutes, or until strawberries have started to break down just a bit and juices have become slightly syrupy. Add the balsamic vinegar, then remove from heat. Add the roasted rhubarb to the saucepan and stir to combine. Set aside and allow to cool.
Quick Tips
1. My balsamic vinegar of choice is Fini.
2. Store this sauce covered tightly in the refrigerator. I can’t tell you exactly how long it lasts, but I made a batch about 2 weeks ago that I used this morning for breakfast with yogurt. If anyone has thoughts on how long you think this sauce will last in the fridge, post a comment here.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): about 2 cups

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