Description
A delightful sauce combining sweet strawberries and tart rhubarb, perfect for desserts or toppings.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup water
- 1 cup sugar
- 1 package (3 oz) strawberry Jello
- 1 cup strawberries, sliced
Instructions
- Combine the chopped rhubarb and water in a medium saucepan. Bring to a gentle boil over medium heat.
- Reduce the heat and simmer, stirring occasionally, until the rhubarb softens, about 10 minutes.
- Stir in the sugar until fully dissolved.
- Remove from heat and stir in the strawberry Jello mix until dissolved.
- Fold in the sliced strawberries gently.
- Allow to cool completely, then refrigerate until it sets.
Notes
For best flavor, let the sauce chill for at least four hours or overnight. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg