Rhubarb Strawberry Sauce Recipe
Ingredients
1 pound fresh or frozen rhubarb, cut into 1-inch pieces
1 jar (12 ounces) currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar
Directions
In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently.
Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
Remove from the heat.
Mash with a potato masher.
Stir in the strawberries and sugar; bring to a boil.
Cook and stir for 1 minute.
Remove from the heat; cool.
Pour into freezer containers; refrigerate or freeze
Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
Remove from the heat.
Mash with a potato masher.
Stir in the strawberries and sugar; bring to a boil.
Cook and stir for 1 minute.
Remove from the heat; cool.
Pour into freezer containers; refrigerate or freeze
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