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Yesterday was National Strawberry Rhubarb Pie day. I love the combination of strawberries and rhubarb, but not a huge pie fan. So I compromised. I made a strawberry rhubarb topping.
Rhubarb [7] and strawberries are one of my favorite combinations. Rhubarb starts coming on in May and just as it’s finishing, the strawberries burst on the scene. So what better way to say good bye to Spring and hello to Summer? And best of all, it’s so easy!
Here’s How to Do it:
Put all the ingredients (except the optional bourbon) into a medium sized saucepan and bring to a boil.
Reduce the heat to medium-low, add the bourbon, and simmer for about 30 to 40 minutes, or until the fruit has broken down and the sauce has thickened.
Remove from the heat and allow to cool.
Serve cold or hot over ice cream or pudding or, like we did when I was a kid, just put some in a bowl and enjoy!
A perfect blending of Spring and Summer and so simple to make
- 2 cups rhubarb, sliced
- 2 cups strawberries, sliced
- 1/2 cup sugar
- 1/2 cup water
- 2 Tablespoons Bourbon (I used Maker's Mark) OPTIONAL
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Put all the ingredients (except the optional bourbon) into a medium sized saucepan and bring to a boil.
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Reduce the heat to medium-low, add the bourbon, and simmer for about 30 to 40 minutes, or until the fruit has broken down and the sauce has thickened.
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Remove from the heat and allow to cool.
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Serve cold or hot over ice cream or pudding or, like we did when I was a kid, just put some in a bowl and enjoy!
© Copyright 2020 The Lazy Gastronome
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