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Author Notes: Wonderful for Spring, this creamy strawberry rhubarb sauce is the perfect companion for your favorite vanilla ice cream. —First We Eat
- 8 Rhubarb Sticks, Chopped
- 3 cups Strawberries, Quartered
- 2 cups Sugar
- 1 Lemon, Squeezed
- 8 tablespoons Butter
- Melt butter on the stove in a heavy bottom sauce pan over medium heat. Add the rhubarb and cook until soft. Add the sugar and lemon and stir until the sugar has dissolved completely. Lastly, add the strawberries and cook until they are soft and you have achieved a thick sauce (about 5 minutes).
- Let cool slightly and serve over your favorite vanilla ice cream. Enjoy!