We're mixing things up a little bit this month here in the VN Recipe Club. You might have already noticed that we have a shiny new cover story over on vegnews.com, and we're pretty excited about it. All through July, we'll be bringing you a recipe per day to help you take full advantage of summer's abundant produce. This week, we're focusing on berries, and all the bliss they can bring. This sauce, from VN contributor Emily Barth Webber, makes the Strawberry Ricotta French Toast (a recipe you'll find featured in our cover story) really sing.
Makes 4 cups
What You Need:
1-1/2 cups rhubarb, chopped
1-1/2 cups strawberries, fresh or frozen
3/4 cup agave syrup
1/4 cup orange juice, freshly squeezed
1/4 teaspoon cinnamon
What You Do:
In a small saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes. In a blender, purée mixture, and return to pan to keep warm until serving.
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