- 2 tablespoons unsalted butter
- 4 cups chopped rhubarb add ½ cup strawberries (Variation: use more strawberries & less rhubarb)
- 3/4 cup white sugar
In medium saucepan, melt butter over med/high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. If you need to thicken it mix 1 Tbsp. corn starch with 1/4 cup water and stir into hot mixture and cook 3- 4 more minutes until thick.
Serve warm over Sturdiwheat Shortcake with a dollop of whipped cream or ice cream.
Makes 8 servings
This tastes like Summer! Make some today!