Strawberry Rhubarb Sundae Topping- Can or Freeze?
Well, it's that time of year for me to get really inspired to can again. My sister made this simple strawberry rhubarb sauce for me the other day, and my entire family fell in love with it! I know that this is a cooking recipe, but could it be canned? Maybe I am better off freezing it? Here is the recipe- I warn you, it is super delicious served over vanilla icecream with a sprinkling of crumbled shortbread...
1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
1.In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
2.Refrigerate until cool, at least 1 hour and up to 1 week.
Thanks as always for your input!