Strawberry Rhubarb Sauce

 

Growing up in Minnesota, my late spring/early summers were marked by the fresh taste of rhubarb sauce.  I’d never miss the opportunity to have a bowl of rhubarb sauce for breakfast, for an after school snack or for desert.  Given my fixation with rhubarb sauce, you can imagine my dismay when few Bay View students had ever heard of the treat or even tried rhubarb.  This week we made rhubarb sauce with a special twist, fresh garden strawberries.  Students harvested strawberries, peeled rhubarb and helped stir the fruit until it formed into a sauce.  We enjoyed the sauce with whole-wheat graham crackers. We even had time to plant bush beans for the summer while the sauce was cooking.

Strawberry Rhubarb Sauce

Ingredients:

*8 large stalks of rhubarb peeled and diced into small pieces

*2 cups strawberries cut into small pieces

*Juice of 2 lemons

*1/2 cup of water

*4 Tablespoons agave nectar

Preparation

Add all ingredients into a pot and stir over medium heat.  Keep stirring until all the fruit has cooked and the sauce is an even consistency (10-15 minutes).  Serve the sauce plain, with crackers, over ice cream, on waffles or as a jam.

Harvesting strawberries

Yummy

Chopping strawberries

Peeling the rhubarb

Adding the ingredients

Squeezing the lemon

Sauce cooked down and ready to serve

A perfect garden treat

Planting beans

Our finished bed