Strawberry Rhubarb Sauce
1 lb. strawberries, hulled and quartered
2/3 lb. rhubarb stalks, cut into ½-inch pieces (2 cups)
½ cup sugar
In a large saucepan, place strawberries, rhubarb, sugar and ¼ cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Refrigerate until cool, at least 1 hour. Spoon over vanilla ice cream!