Donna Bee's Rhubarb-Strawberry Sauce

Donna Bee, a wandering Siren who ventures forth to the Forest for a week or so every year turned us on to this delicious in-season syrup using locally grown produce that goes great with the Cinnamon Orange French Toast we conjure up here.

1/4 Cup water
1/2 Cup sugar
1 teaspoon orange zest (optional)
3 Cups fresh rhubarb, cut into 1/2 inch pieces
2 Cups fresh strawberries, cut into quarters

Combine water, sugar, and orange rind and bring to boil, then add rhubarb and reduce heat and cover pan. Simmer approx. 10 minutes until rhubarb becomes tender, then add strawberries and simmer 10 more minutes. Taste and add more sugar if desired. Let cool and refrigerate for up to 1 week (or freeze).

Recipe Summary:

Other recipes by Sherwood Forest B&B:
White Chocolate-Apricot Muffins
Kale's Chocolate Zucchini Bread
Stacy's Baked Blueberry Pancakes
The Sirens Gazpacho
Tres Mamacita Horseradish Mustard
Rose O'brien's Chicken Cacciatore
Tranquility Carol's Oatmeal Cranberry Chocolate Chip Cookies
Mama-san Carol's Black Bean And Chicken Chili
Mr. Wizard's Maple Nutty Bars
Alicia's Ecuadorian Canapés Of Smoked Salmon
Banana Chocolate Chip Bread
Michele's Mango Bread
Rose's Pumpkin Chocolate Chip Bread
Roberta's (birdie's) Hummus
Carol's Black Bean Burgers
Q's Soon-to-be-famous Tuna Salad
Sue's Summer Quiche
Siren Sue's Tofu Broccoli Soup
Southwestern Breakfast Casserole
Ringo's Corn Muffins
Suzanne's Pumpkin Ginger Muffins
Becky's Best Blueberry Muffins
Cosmo's Granola Favorite
Brook's Blueberry Syrup
The Sirens Granola
The Sirens Granola
Howie & Jake's Carrot/Pecan Muffins
Soutine's Cinnamon Rolls
Y-Vonne's Chocolate Chip Orange Muffins
Jill's Banana Bran Muffins
Jan's Peachy Pecan Muffins
Jan's Peachy Pecan Muffins
Trixie's Strawberry Streusel Raspberry Muffins

Recipe Provided By:
Sherwood Forest B&B
Douglas, MI

Douglas Bed and Breakfast Inns