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Strawberry Rhubarb Sauce

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      Title: STRAWBERRY RHUBARB SAUCE
 Categories: Desserts, Sauces
      Yield: 6 Servings
 
      2 c  Fresh or frozen sliced
           -rhubarb
    1/3 c  Orange juice
    1/4 c  Granulated sugar
    1/2 ts Cinnamon
      1 pn Cloves
      1 pn Ground nutmeg
      1 ts Vanilla
  2 1/2 c  Sliced strawberries
 
  1. Put rhubarb, organe juice, and sugar into a medium sized saucepan.
  Stir together.
  
  2. Bring to a boil over medium-high heat, stirring occaisionally.
  Cover, and reduce temperature to low. Simmer genlty for 7 to 12
  minutes or until rhubarb is tender but most of the pieces still have
  some shape.
  
  3. Remove from heat.  Stir in cinnamon, cloves, ground nutmeg, and
  vanilla. STir in strawberries.  Taste and add more sugar if
  necessary, depending on the sweetness of the berries. Serve warm or
  cold, as a sauce for ice cream spooned over pound cake or short cake,
  or stirred into porridge. Sauce can by prepared several days in
  advance and refrigerated.
  
  Source: Modern Woman magazine, June 1993 issue Shared by: Sharon
  Herrington
 
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