¾ cup coconut sugar, maple sugar or cane sugar, divided
6 Tablespoons water
1 vanilla bean, split lengthwise
1 16-ounce bag frozen unsweetened rhubarb
1 16-ounce bag frozen unsweetened strawberries
Instructions
Combine half the sugar and all of the water in a heavy medium saucepan. Scrape the seeds from the vanilla bean into the pot along with the pod. Bring to a boil, lower to a simmer and cook for 5 minutes.
Add remaining sugar and stir to dissolve.
Add rhubarb. Bring to a boil, reduce heat, covered and simmer until rhubarb is just tender, about 8 minutes.
Add strawberries and bring to a simmer. Cool. Cover and refrigerate until chilled. Can be prepared several days ahead. Remove vanilla pod before serving.
Recipe by Pamela Salzman at https://pamelasalzman.com/strawberry-rhubarb-sauce-recipe/