Reviewed: Jun. 15, 2013

This sauce is so good that it has become a Sunday morning breakfast tradition over waffles.

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Reviewer:

2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

Reviewed: Jun. 11, 2013

Absolutely wonderful - Great colour (w/o the added colouring) and taste... A recipe that even an old retired guy with two thumbs can manage. So glad I made an extra large pot, there "might" be enough to share! Good job and, thanks for the recipe... Dad.

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Reviewer:

Ken

Reviewed: Jun. 7, 2013

Great recipe, easy to make. I probably added a bit more rhubarb than the recipe called for, I didn't measure. The taste was great, we served this over French toast and it was a hit at my house! I'll be making again this weekend to have with ice cream!

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Reviewer:

Tammy Jean

Cooking Level: Expert

Home Town: Kalispell, Montana, USA

Reviewed: May 18, 2013

I didn't have any cornstarch so I won't rate based on thickness. I followed the advice of several others who went with 4 cups rhubarb, 1 cup strawberries. After it was cooked, I separated it into one part more solids, and one part that was more of a liquid. It was delicious, although I felt that the orange juice was a little overpowering. I made it a second time, but added about a shot of bourbon (to die for). Still, I think next time I'll do something to reduce the orange-y taste. Regardless, it was so good over Ben & Jerry's vanilla ice cream. Looking forward to pancakes tomorrow morning...

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Reviewer:

Skrib

Reviewed: Mar. 3, 2013

I've used this recipe, with three berry frozen fruit from Costco, several times now over a lemon pound cake. The flavors in the lemon, berries and orange juice compliment each other very nice. I'm taking it to a potluck lunch today and know it will go over very nicely. thank you for a wonderful sauce.

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Joyce

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Indio, California, USA

Reviewed: Jul. 28, 2012

Loved this! I froze a few containers; will check next time to see how to can them so I can more easily give as gifts.

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Kim O.

Reviewed: Jun. 27, 2012

Delicious! I've made it twice and served it over vanilla bean ice cream. To die for! Instead of using 4 cups of strawberries & 1 cup of rhubarb, I use 4 cups of rhubarb & 1 cup of strawberries. I add just a little bit more sugar to cut down on tartness of the rhubarb. This is a great early summer treat when rhubarb is in season. My husband and kids love it!

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Reviewer:

Mlsteffy

Cooking Level: Intermediate

Reviewed: Jun. 24, 2012

No question this is delicious, but I still have to say I would have liked it even better without the vanilla, which I found an unnecessary distraction - and almost a "cover-up" if you will. As I do with all my strawberry-rhubarb desserts, I used equal amounts of each. In consideration of the extra rhubarb, I added just a tad more sugar to allow for its tartness.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 22, 2012

I didn't have orange juice, so I subbed water and added a bit of Triple Sec. Quite delicious! No need for food coloring; the strawberries give plenty of color!

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Reviewer:

rlc307

Reviewed: May 27, 2012

This is so good and so easy. I used about 1/2 rhubarb and 1/2 strawberries. I was afraid it would be too tart with more rhubarb, but it is not ... I'll use more rhubarb next time. I'll never have rhubarb go to waste again!

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