Strawberry Rhubarb Sauce

Wash strawberries and cut into bite-size pieces.

Prep the rhubarb as you would celery by trimming the ends and removing any fibrous strings along the length of the stalk. Slice the rhubarb into 1/2″ pieces.

Combine all ingredients in a medium saucepan and bring mixture to a boil over medium high heat, stirring constantly.

Cook for 10 minutes or until fruit breaks down and sauce thickens.

Remove from heat and let cool for 10-15 minutes before serving.

Store any remaining sauce in a clean glass jar in the refrigerator for up to one week.

Recipe makes approximately 2 cups of sauce, or about 16 servings of 2 tablespoons each.