Strawberry-Rhubarb Sauce

Cuisine, May 1979

30 minutes — 3 cups

Ingredients

2 1⁄2	cup	fresh rhubarb (or frozen unsweetened rhubarb – sliced)
1	cup	water
1⁄2	cup	sugar
2	tablespoon	lemon peel (slivered)
1⁄4	teaspoon	salt
1⁄4	cup	fresh lemon juice
3	tablespoon	brandy
1⁄4	teaspoon	ground cinnamon
1	cup	fresh strawberry halves

Instructions

Heat rhubarb, water, sugar, lemon peel and salt in medium-size saucepan over high heat to boiling; reduce heat. Simmer uncovered over medium heat until rhubarb is very soft, 10 to 15 minutes. Remove from heat. Let stand 5 minutes; stir in lemon juice, brandy and cinnamon. Stir in strawberries. Cool to room temperature. Use/Serve warm or cold.

Notes

Preparation time does not include cooling time.