Use this recipe when making our Almond Custard Cake.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Living, April 2004
- 12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
- 6 tablespoons sugar
- 1 1/2 cups strawberries (8 ounces), hulled and halved
- 1/2 teaspoon pure vanilla extract
Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.