ALLRECIPES.COM 28 APRIL/MAY 2019STRAWBERRY
RHUBARB SAUCE
HANDS-ON 20 MIN TOTAL 50 MIN
SERVES 10 SUBMITTED BY SHALAINE_1star star star star star 67 REVIEWS
3 cups sliced fresh or
frozen rhubarb, thawed
2 cups sliced fresh strawberries
2/3 cup sugar
1 Tbsp. lemon juice
1 1/2 tsp. vanilla extract
Stir together rhubarb, strawberries, sugar,
and lemon juice in a large saucepan.
Bring to a boil, stirring to dissolve sugar.
Reduce heat and cook, uncovered,
stirring occasionally, until fruit is softened,
about 10 minutes. Remove from heat.
Coarsely mash rhubarb mixture with a
fork or potato masher. Stir in vanilla. Cool
30 minutes. Serve warm or cool completely.
(Sauce keeps up to 1 week chilled in an
airtight container.)
armagazine.com/strawberry-
rhubarb-sauce
GLUTEN-FREE VEGAN
PER ¼ CUP: 71 CAL; 0G FAT (0G SAT); 1G PRO;
17G CARB; 1G FIBER; 2MG SODIUM; 15G SUGARS5 1/4 cups water
1 1/4 cups sugar
1 cup sliced fresh or frozen
rhubarb, thawed
Dash salt
1 cup fresh lemon juice
(4 to 5 large lemons)
Fresh rhubarb stalks, for garnish- Stir together 1¼ cups water, the sugar,
rhubarb, and salt in a small saucepan.
Bring to a boil, stirring to dissolve
sugar. Reduce heat to medium-low and
simmer until syrup consistency, about
6 minutes. Strain through a fine-mesh
sieve set over a Mason jar; discard solids.
Chill, covered, at least 1 hour. - Stir together chilled rhubarb syrup,
remaining 4 cups water, and lemon juice
in a large pitcher. Chill until ready to
serve. Pour over ice in glasses. Garnish
with fresh rhubarb stalks.
armagazine.com/rhubarb-lemonade
GLUTEN-FREE VEGAN
PER ⅔ CUP: 71 CAL; 0G FAT (0G SAT); 1G PRO;
17G CARB; 1G FIBER; 2MG SODIUM; 15G SUGARS
RHUBARB LEMONADE
HANDS-ON 15 MIN TOTAL 1 HR, 30 MIN SERVES 10 SUBMITTED BY BETTY SOUP
This is a fun twist on pink lemonade without using artificial coloring. The shade
will depend on your rhubarb; greener rhubarb will lighten the pink hue.Drizzle sauce over
parfaits, pancakes,
and waffles.
In Season
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