This week's CSA from Great River Produce included a bunch of rhubarb, which inspired me to whip up a quick ice cream topping - I adore the tart flavor over sweet vanilla bean ice cream. And, when a sauce so delicious is made up of only four ingredients (rhubarb, strawberries, sugar, water)? Even better. 

I didn't really follow a recipe for this, but the process below ended up working out well: Once chopped, I had a scant 2.5 cups of rhubarb and tossed all of that in a pot with 1/4 cup of water or so. Then, I added a 1/2 cup of powdered sugar (I was out of regular granular sugar). I brought that mixture to a quick boil, then down to a simmer for about 30 minutes, stirring occasionally (making sure nothing sticks to the bottom of the pan). At the end of that 30 minutes, I added about 2 cups of sliced strawberries and cooked for another 10 minutes. Let this cool a bit, pour over some ice cream, and there ya go! So simple. So delicious. 

Lucy Hawthorne