Strawberry Rhubarb Sauce

I went to a potluck several weeks ago where someone made a rhubarb sauce and added thawed frozen sweetened strawberries – it was excellent. I’ve been wanting to come up with my own version. This is very sweet, if you want it less sweet, use less agave nectar. It would be good over ice cream, or over a pound cake or sponge cake. We served it over Hot Milk Cake (recipe to come).

2 cups sliced strawberries
1 stalk sliced rhubarb
1/2 cup agave nectar
1/8 cup water, if needed

Put strawberries, rhubarb, and agave nectar in a saucepan over medium high heat. Cook until it starts to boil, and then turn down the heat and simmer until fruit is soft and sauce starts to thicken. (Add water if it is too thick).

You can freeze the leftovers, if needed. You can also use frozen fruit. What I do when fruit is in season is cut it up and freeze in one cup portions.

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