Sunday
May112014
RHUBARB-STRAWBERRY SAUCE
JKIn a sauce pan place:
3 cups raw or frozen rhubarb, chopped
1/2 cup organic raw cane sugar (adjust to taste if needed)
1/4 teaspoon salt
1/2 cup water
Bring to boil and simmer until rhubarb is soft.
Add: 2 tablespoon minute tapioca
Simmer about 10 minutes more stirring frequently.
Fold in 2 cups quartered strawberries and serve over waffles or just as a pudding.
Serves 6-8.
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