Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

On Saturday, I made this sauce.   I enjoy the depth of flavor that results from pairing rhubarb with strawberries.  The interesting thing about making this sauce was finding the right balance of sweetness.  Rhubarb is tart, so I started out with a whole cup of sugar.  My mouth puckered when I tried it, so  I added another half cup.  It was still too tart.  It took another half cup of sugar, and then it was just right.  The reason I added the sugar bit by bit was to avoid making the sauce too sweet.  Too much sugar in this sauce would’ve made our throats buzz, and would’ve also masked the flavor of the rhubarb.  I’ll include the recipe below, in case anyone’s interested.  We’ve been enjoying it with angel food cake, but it’d also be good over pancakes, waffles, or ice cream.

It’s a challenge finding the right balance of sweetness in our speech.  If we speak without thinking, our words can be too tart, and therefore, unpleasant.  Or, the things we say can come across as too sticky sweet when accompanied by a saccharine smile.  The only way to know the difference is to taste our own words.  With a little thought, kindness, and sincerity, our words can be “pleasant like a honeycomb, sweetness to the soul and health to the bones” (Prov. 16:24).

Prayer for today:  It’s all too easy to snap at loved ones, or be fake with others.  May the words I say to my children, my husband, my neighbors, my church family, and to strangers that I meet, be pleasant and sincerely sweet.  

Strawberry Rhubarb Sauce

In large pot, combine 2 quarts of strawberries (sliced), 4 stalks of rhubarb (diced), 2 cups of sugar, 1 cup of water,  and the zest & juice of one orange.  Bring to a boil over medium heat.  Turn heat down to simmer, and cook until rhubarb is tender (about 15 minutes).  Add 1 tbsp. butter to reduce foam (optional).  Cook for a minute longer.  Remove from heat and stir in 1 tbsp. vanilla paste (or vanilla extract).  At this point, you can pour into jars as is, resulting in a chunky, fruity sauce.  Or, you can use an immersion blender, as I did, to create a smooth and creamy, ruby sauce.  Enjoy!

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