SAUCE, STRAWBERRY, RHUBARB, WHOLE LEMON
We love this one for early spring strawberry shortcake before strawberries are really sweet and lemon season is over. We make this sauce to go over lemon olive oil cakes topped with whipped cream for an early new take on shortcake.
Enjoy with toasted candied nuts or nut brittle for the crunch.
- 2 cups water
- 1 cup sugar
- pinch of salt
- 1 whole skin on lemon, thinly sliced and seeds removed
- 1 lemon peeled, seeded and slice
- 2 stalks rhubarb, washed, diced small 1/8 cubes
- 2 pints strawberries, cleaned, stemmed, sliced or quartered
Blend together water, sugar and pinch of salt in heavy saucepan. Bring to simmer. When sugar dissolves, add lemon and simmer until lemon with rinds are tender. Remove from heat. Add cut rhubarb. Let poach off heat about 10-15 minutes. Stir in strawberries just before serving.
At service, ladle 1/2 cup mixed fruit and juice over the lemon cake. Add dollop of whipped cream. Serve
Chef Note: we added strawberry rhubarb lemon sorbet on top but that is simply optional–not needed, but so very good.