I freeze the sauce in 1-2 cup increments, which comes in handy for waffles, shortcakes, over poundcake or angel food cake, or in a breakfast parfait with granola. I've used rhubarb here (not a fruit, but acts like it), but any berry, stone fruit, or a combination can be substituted with the same results. Feel free to alter the sugar to suit your tastes.
|Mature rhubarb stalks are both red and green. The leaves contain oxalic acid which is a toxin (you'd |
have to eat a lot to get sick). Leaves can be safely added to your compost pile.
|Remove leaves and wash stems.|
|Chop stalks. Measure 4 cups and place in a saucepan.|
|Stir in sugar and cornstarch. Slowly heat to boiling. Reduce heat and simmer 5 minutes.|
|Place in freezer containers, label and freeze for up to one year.|
4 cups fresh berries, stone fruit, rhubarb, or a combination
3/4 to 1 cup sugar, depending on your tastes
1 Tbsp cornstarch
Squeeze of lemon (optional)
Combine all ingredients in a saucepan. Slowly bring to a boil. Reduce heat, simmer 5 minutes, stirring occasionally to prevent sticking. Remove from heat and let cool. Use immediately or freeze, consuming within one year.