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Strawberry Rhubarb Sauce

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I made this on a whim this morning to top off Eric’s birthday waffles. (An annual tradition. What’s the point of getting older if there are no waffles involved? I mean really.) I had some leftover rhubarb in the freezer from these magically delicious Rhubarb Meringue Layers. Waffles and rhubarb are a match made in culinary heaven. I’ve made regular ol’ rhubarb sauce before, with sugar and water, but it’s got nothing on this version. The orange juice and vanilla give it depth. (That’s right people, depth.) Eric, after his first taste, said I could eat this sauce with a spoon. And then…we did.

Happy birthday Eric!

Today I’m listening to Two Coins by Dispatch.

Source: adapted from Allrecipes.com

2/3 cup white sugar
5 teaspoons cornstarch
1/2 cup orange juice
1 1/2 teaspoons vanilla
5 cups total fresh or frozen strawberries and rhubarb, chopped (I used 4 cups rhubarb, 1 cup strawberries)
5 drops red food coloring (optional)

Whisk sugar and cornstarch in a large sauce pan. Add orange juice and vanilla. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold. This would be really good on ice cream.

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