Use this recipe when making our Almond Custard Cake.

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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.

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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.

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