Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Rhubarb Strawberry Sauce

Condiments - Fruit - -

INGREDIENTS

10 large stalks rhubarb, trimmed and cut into 2.5 centimeter / 1 inch lengths
4 cups hulled, halved strawberries
1 cup sugar
1 cup fresh orange juice
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
2 teaspoons ground ginger
1/2 teaspoon salt (optional)
1/2 vanilla bean, split lengthwise

METHOD

Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just tender, 10-12 minutes. Remove the vanilla bean and let the mixture cool to room temperature. Cover and refrigerate. It will keep for 2 days.

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