A little thinner than pie filling, this sauce is delicious spooned over pound cake or vanilla ice cream, layered in a trifle with custard and cake, or made into an English summer pudding. If you add some cornstarch, it becomes a pie filling (see below). The sauce freezes well, allowing you to enjoy the fruits of early summer in the winter.
MAKES: ABOUT 6 Cups
INGREDIENTS:
- 1 pound rhubarb, cut into 1-inch pieces
- 2 cups strawberries, hulled
- 3 cups sugar
- ¼ cup water
- 2 tablespoons fresh lemon juice
INSTRUCTIONS:
Instructions for making the sauce:
- Put the rhubarb in the pressure cooker and stir in the remaining ingredients.
- Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the sauce and cool.
- Store in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Instructions for making strawberry rhubarb pie filling:
- To make a pie from the sauce, when it comes out of the pressure cooker, stir in a slurry of 2 tablespoons of cornstarch mixed with ¼ cup of water.
- Bring the sauce to a boil and cook until it’s clear and thick.
- Pour into a prebaked 9-inch pie shell and allow to cool
