Monday, July 15, 2013

Rhubarb-Strawberry Sauce from the Sherwood Forest Bed and Breakfast kitchen.

Donna Bee's Rhubarb-Strawberry Sauce

Donna Bee, a wandering Siren who ventures forth to the Forest for a week or so every year turned us on to this delicious in-season syrup using locally grown produce that goes great with the Cinnamon Orange French Toast we conjure up here.
Rhubarb-Strawberry Sauce

1/4 Cup water 
1/2 Cup sugar 

1 teaspoon orange zest (optional)

3 Cups fresh rhubarb, cut into 1/2 inch pieces

2 Cups fresh strawberries, cut into quarters
Combine water, sugar, and orange rind and bring to boil, then add rhubarb and reduce heat and cover pan. Simmer approx. 10 minutes until rhubarb becomes tender, then add strawberries and simmer 10 more minutes. Taste and add more sugar if desired. Let cool and refrigerate for up to 1 week (or freeze).


Brought to you by the friendly folks at 
Sherwood Forest Bed and Breakfast

Sherwood Forest Bed and Breakfast
Saugatuck/Douglas, Michigan 49406

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