Candied rhubarb sauce
Candied rhubarb sauce
This is a saucy version of strawberry rhubarb pie filling, enlivened with ginger, a spice we love for its warmth and brightness. In this preparation, we are using crystallized rather than fresh ginger, which adds an almost jammy quality to this sauce, which is more like a compote. Use this over pancakes, waffles, pound cake or angel food cake. It’s also excellent drizzled over the top of strawberry shortcakes as a garnish.
Ingrediënten
MAKES: 3 cups (720 ml)
- 2 lbs 910 g strawberries, halved if large, divided
- 1 lb 454 g rhubarb, trimmed and cut into ¾-inch (2-cm) pieces
- ½ cup 100 g sugar
- 3 tbsp 20 g minced crystallized ginger
- 15 ml fresh lime juice
- ¾ tsp grated lime peel
- 60 ml water
Instructies
- Place 1½ pounds (680 g) of strawberries and all the rhubarb in a medium pot.
- Mix in the sugar, ginger, lime juice and peel and 60 ml of water.
- Cover the pot and cook over high heat until the sugar dissolves, stirring often.
- Boil the mixture for 4 minutes, stirring often, then reduce the heat to medium; simmer just until the rhubarb is beginning to fall apart, about 3 minutes.
- Remove from the heat.
- Stir in the remaining strawberries.
- Cool.
- Chill until cold, at least 1 hour and up to 1 day.
Notes / Tips / Wine Advice:
Serve over pancakes or waffles, inside a sweet crêpe or with scones.
