Karen's Strawberry Rhubarb Topping

5 from 1 vote

Karen's Strawberry Rhubarb Topping

Rhubarb is one of those flavors that is deliciously addicting…. pairs wonderfully with Strawberries. A tart-sweet flavor, perfectly thickened. Use with my recipe: Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust - Gluten Free

Prep Time7

Cook Time5

Total Time12

Course: Dessert sauce, Dessert Topping

Cuisine: American

Keyword: Strawberry Rhubarb Topping, Strawberry Rhubarb Topping for cheesecake

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 non-reactive one quart pot

Ingredients

2 -3 medium-large stalks fresh rhubarb choose bright colored ones, to equal 2 cups sliced
1/2 cup pure cane sugar
1 tablespoon fresh orange juice
3/4 cups small strawberries hulled, washed & dried, cut in quarters
1 teaspoon cornstarch
1 teaspoon filtered water

Instructions

Cut cleaned and dry rhubarb, cut into 1'2" slices on the diagonal.
In a non-reactive one quart pot, add rhubarb, sugar and orange juice. Bring to a boil, stir to dissolve the sugar. Reduce heat to a simmer and cover the pot. Cook for just 3 minutes until softened, the color should still be bright. Do not overcook the rhubarb or it will not hold its shape.
Combine water and cornstarch in a small bowl and mix well. Add to simmering rhubarb and stir well until the liquid has thickened, about 30 seconds. Remove from heat - add strawberries and stir in. Cool, then refrigerate in a clean glass container with a good seal.
Top a 9" cheesecake. See recipe: Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust - Gluten Free
Use as a topping for yogurt, ice cream, scones and cake.

Notes

See recipe: Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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