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Rhubarb Strawberry Topping
Serve with ice cream, pancakes or waffles, cake, quick breads, or fresh fruit. Store in the refrigerator for up to 4 days in a sealed container.
Ingredients
- 10 stalks rhubarb trimmed, and sliced into 1 inch pieces
- 4 cups hulled and quartered strawberries
- 1 1/2 cups sugar
- 1 cup orange juice fresh squeezed
- Grated zest of one orange
- Grated zest of one lemon
- 1/2 teaspoon vanilla extract
Instructions
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Combine all ingredients in a large, heavy saucepan. Bring to a boil, then reduce heat. Simmer for about 10 minutes, skimming foam as it forms.
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Remove from heat and cool to room temperature. Cover and chill. Serve topping warm or cold.
Recipe Notes
Adapted from University of Illinois Extension