Rhubarb-Strawberry Sauce

Rhubarb-Strawberry Sauce

1 lb. fresh or frozen rhubarb, cut into 1-inch pieces
12 oz. currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

Bring rhubarb and jelly to a boil over medium heat, stirring frequently.
Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
Remove from heat. Mash with a potato masher. Stir in strawberries and sugar;
bring to a boil. Cook and stir for 1 minute. Remove from heat; cool. Pour
into freezer containers; refrigerate or freeze. Serve as a side dish or over
ice cream or waffles.

Source:

rec.food.cooking, rec.food.recipes