Strawberry Rhubarb Sauce (Print Version)

# Ingredients:

01 - 1 tbsp tapioca starch or cornstarch

02 - 1/4 cup water

03 - 1.5 pounds (5-6 cups) rhubarb, sliced 1/4-1/2 inch thick

04 - 1 pound (4 cups frozen or 2 cups thawed) strawberries

05 - 1/4-1/2 cup maple syrup or honey, to taste

06 - 1 tbsp orange or lemon zest

07 - 1-2 tbsp freshly squeezed orange or lemon juice (optional)

# Instructions:

01 - Stir together the tapioca starch and water until smooth with no lumps remaining. Add the sliced rhubarb, strawberries, maple syrup, and zest to the pan and combine thoroughly.

02 - Bring the mixture to a boil, stirring frequently. Reduce heat and simmer on low for a few minutes until the rhubarb is just tender and sauce has thickened.

03 - Remove from heat and stir in the optional orange or lemon juice. Adjust sweetness with additional maple syrup or honey if needed.

04 - Serve warm over ice cream or allow to cool completely. Cover and refrigerate until ready to use.

# Notes:

01 - This versatile sauce pairs wonderfully with yogurt, ice cream, pancakes, or waffles.

02 - The sauce will thicken further as it cools.

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