Strawberry rhubarb sauce and graham cracker streusel are a match made in dessert heaven! Whether you’re elevating your breakfast yogurt or topping your ice cream – this combo delivers! Perfect for the upcoming summer months and especially for the Shavuot holiday.
Strawberry Rhubarb Sauce
5 stalks rhubarb (1 lb.)
1 container strawberries (1 lb.)
1 cup sugar
1 cup pomegranate juice
1 cinnamon stick
pinch of nutmeg
Method:
Hull and clean strawberries and cut into quarters. Remove leaves from rhubarb, clean and dice. Add fruit to a pot with juice, sugar and nutmeg. Cover and bring to a boil, lower heat, and simmer, uncovered for about 20 minutes, until the fruit softens. Use a masher or fork to mash the fruit to desired consistency (I like it a bit chunky). Cool, trasnfer to jars and refrigerate until ready to serve (it will thicken as it cools).
Graham Cracker Streusel
1 sleeve graham crackers (about 9), crushed
5 tbsp butter, melted
1/4 cup packed dark brown sugar
1/2 tsp cinnamon
pinch of salt
Method:
Line a sheet pan with parchment paper and preheat oven to 350 degrees. Mix the ingredients directly on the sheet tray until incorporated. Spread it out evenly and bake for 8-10 minutes, olden golden and crisp. Transfer to an airtight container.
Related Recipes:
Strawberry Rhubarb Soup
Rosewater Cheesecake Mousse Parfaits