Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use this recipe when making our Almond Custard Cake.

Martha Stewart Living, April 2004

Gallery

Recipe Summary test

Yield:
Makes 2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Cook's Notes

This sauce can be made two days ahead and refrigerated in an airtight container. Reheat over medium-low heat or bring to room temperature before serving.

Advertisement

Reviews