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1 cup sugar
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb.
Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled.
Remove vanilla pod from sauce. Use with Lemon Ice Torte (click here for recipe), or as a breakfast fruit, topped with a dollop of plain yogurt.
Posted by Sandy Calin
Nutritional Info Per Serving: N/A
1/2 cup water
1 vanilla bean, split lengthwise
1 20-ounce bag frozen unsweetened rhubarb
1 20-ounce bag frozen unsweetened strawberries