Strawberry Rhubarb Sauce

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  • 2 cups chopped rhubarb
  • 1 cup water
  • 1 cup sugar
  • 1 cinnamon stick
  • 1/4 cup orange juice
  • 2 cups quartered hulled strawberries


Place rhubarb, water, sugar and cinnamon in a saucepan.
Bring to a boil, then reduce heat and simmer until rhubarb is tender, about 10 minutes.
Add orange juice and strawberries.
Return to a boil, then remove from heat and let sit for 5 minutes.

Use as a topping for ice cream or yogurt. Strain to use as a crepe or shortcake filling, reserving some syrup to drizzle over top.
Recipe from Central Market Mill Creek - Culinary Resource Center
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