Roasted Strawberry Rhubarb Sauce
Ingredients
2 cups chopped fresh rhubarb (about ½ pound) (see options)
2 cups chopped fresh strawberries (about ½ pound) (see options)
½ cup coconut sugar
2 tablespoons orange juice
1 teaspoon extra-virgin coconut oil
Instructions
Preheat oven to 375°F.
Combine rhubarb, strawberries, sugar, juice, and oil in an 8-inch square or oval baking dish. Toss to mix well. Roast, stirring once, for 30 minutes, or until fruit is tender and juices have thickened. Set aside to cool completely.
TO STORE
Rhubarb sauce keeps in a covered container in the refrigerator for up to 2 weeks.
YOU’VE BEEN OPTIONS
Springtime is when the tartness of fresh rhubarb is complemented by the sweetness of strawberries and we enjoy their combination in pies, tarts, compotes, and preserves. This sauce is best if made with fresh fruit.
Makes About 3 Cups
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.
