Gingered Rhubarb-Berry Sauce

A great flavor twist on the classic combination of rhubarb and strawberries. The sweet-tart flavor enhanced with the spark of fresh gingerroot. A bright, tasty topping for ice cream or cake, or serve as an accompaniment with ham or pork.

Recipe Ingredients:

4 cups chopped rhubarb
2 cups hulled, halved strawberries
1/2 cup granulated sugar
1/2 cup orange juice
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon finely grated ginger root
Pinch of salt
1/2 teaspoon vanilla extract

Cooking Directions:

1. Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10 to 12 minutes. Cool at room temperature. Cover and refrigerate until serving.

Makes 2 1/2 to 3 cups.

Recipe provided courtesy of Pork, Be Inspired®.