Strawberry Rhubarb Dessert Topping
|1 lb strawberries, hulled and quartered|
|½ cup sugar|
|3 Tbsp minute tapioca|
|1 lb rhubarb, cut into ½-inch pieces|
|½ fresh lemon, juiced|
|¼ tsp vanilla extract|
|½ tsp orange zest|
|½ tsp fresh ginger, grated|
Combine strawberries with ¼ cup sugar and tapioca; set mixture aside. Combine rhubarb, lemon juice, and ¼ cup sugar in a saucepan and cook over medium-low heat for about 5 minutes or until rhubarb begins to soften. Add strawberry mixture, vanilla extract, orange zest, and ginger to the saucepan and continue to cook until the
rhubarb softens completely (an additional 5 – 10 minutes). Bring mixture to a full boil and remove from heat. Mixture will thicken as it cools.
Serve warm over vanilla ice cream, or use as a filling in a dessert shell.