Strawberry-Rhubarb Sauce
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Ingredients
  • 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
  1. 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.
  2. Add remaining sugar and stir to dissolve.
  3. Add rhubarb.  Bring to a boil, reduce heat, covered and simmer until rhubarb is just tender, about 8 minutes.
  4. 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/