Balsamic Strawberry Rhubarb Sauce
by Christina Meyer-Jax, Tastemaker in Residence
This spring to summer sauce has a little added flair with the zippy balsamic vinegar. This makes it flexible enough to use to brush on grilled chicken or pork, or to use to top ice cream, Greek yogurt, or kefir.
3 cups diced rhubarb
3 cups coarsely chopped strawberries (or frozen berries that are thawed)
1/3– 1/2 cup brown sugar (depending on sweetness preference)
1 Tablespoon Balsamic Vinegar
1/4 cup water
Combine strawberries, rhubarb, sugar, and water in a medium sized sauce pan. Bring fruit to a boil and then turn heat to medium-low and barely simmer for 25-30 minutes until sauce has thickened. Add in balsamic vinegar and stir. Remove from heat and let cool. Can be served immediately warm or at room temperature.
Remaining sauce should be refrigerated and can last for up to two weeks.