Strawberry/Rhubarb Topping
This is another way we found to use the rhubarb in our garden. This tastes great as a topping (warmed or chilled) on vanilla ice cream, on angel food cake, or spongecake, or on shortcakes.
Strawberry/Rhubarb Topping
Ingredients
- 3 1/2 cups coarsely chopped rhubarb
- 1/2 cup sugar
- 1/3 cup water
- 1 tablespoon water
- 2 1/2 teaspoons cornstarch
- 3 cups sliced strawberries
- 1/2 teaspoon vanilla extract
Instructions
- Combine the first three ingredients in a medium saucepan; bring to a boil.
- Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is tender.
- Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
- Remove from heat; stir in strawberries and vanilla.
- Serve warm or chilled over angel food cake, sponge cake, or vanilla ice cream.
- Makes ~3 pints.