During the holidays, I’m always looking for a simple dessert to make for guests as they begin to arrive, and my Strawberry Rhubarb Balsamic Sauce is one of the tastiest condiments spooned over ice cream for an easy holiday dessert.
Creating this simple sauce on the stove top starts with adding sliced rhubarb, fresh or frozen strawberries and some sugar to a saucepan and cooking over medium heat until it thicken slightly, and begins to combine flavors. The sweetness of the strawberries compliments the tangy rhubarb in a delicate fashion, but adding a dose of good balsamic vinegar to the sauce balances out the sweetness and creates on delightful experience.
I like to spoon it over almost anything, but ice cream and yogurt are my favorites with a splash of sauce. It’s also pretty delicious over toast or scones in the morning and it would make a great sauce to hand out, and give away as gifts.
2 1/2 cups sliced rhubarb
12 ounces frozen strawberries
1 cup granulated sugar
1 tablespoons balsamic vinegar
(Makes about 3 Cups)
- Add rhubarb, strawberries and sugar to a sauce pan and place over medium heat. Add 1/2 cup water to pan (if using fresh strawberries, add 3/4 cup water).
- Cook for 20 minutes or until the fruit begins to breakdown and thickens slightly.
- Remove from heat and add balsamic vinegar. Pour into a mason jar and cool to room temperature. Refrigerate until ready to use. Enjoy!