Every trip to Berkeley Bowl starts with a grocery list and ends with a shopping cart full of unexpected treats. Wandering the aisles aimlessly gets you thinking of the next meal you’re going to make, and the one after that, and the one after that, and suddenly you’re buying rhubarb and strawberries and running home to make this heavenly dessert.
The idea is simple – a strawberry rhubarb pie filling with triple the butter served over your favorite vanilla ice cream. The result is creamy, tangy, sweet, and reminds you of summers from childhood. Also, your gluten-free friends will thank you.
Strawberry Rhubarb Sauce (First We Eat)
- 8 Stalks Rhubarb, Chopped
- 3 Cups Strawberries, Quartered
- 8 Tablespoons Butter, (1 Stick)
- 2 Cups Sugar
- 1 Lemon, Squeezed
Melt butter on the stove in a heavy bottom sauce pan over medium heat. Add the rhubarb and cook until soft. Add the sugar and lemon and stir until the sugar has dissolved completely. Lastly, add the strawberries and cook until they are soft and you have achieved a thick sauce (about 5 minutes).
Let cool slightly and serve over your favorite vanilla ice cream. Enjoy!