Strawberry-Rhubarb Puree
Apr 30th, 2012 by Em-i-lis
Summary: Just really flipping good: plain, with yogurt, on ice cream, with pancakes, stirred into cake batter…
Ingredients
- 1¾ pounds strawberries, washed, hulled, sliced
- ¾ pound rhubarb, leaves removed, stalks washed, chopped into ½” slices
- ½ c sugar
- dash of vanilla extract, optional
- squirt of lemon, optional
Instructions
- Put everything into a small saucepan and cook over medium heat until the rhubarb starts to fall apart (adding the vanilla before cooking if you’re going to eat this plain or with ice cream or yogurt; alternatively or in addition, you can also add some lemon).
Number of servings (yield): 8
My rating
Recipe by Em-i-lis
