Summer entertaining sometimes calls for quick thinking.  Yesterday, we had a few friends over short notice, and I wanted to throw together a quick dessert without having to bake anything.  I had just returned from the farmer’s market with fresh berries and rhubarb, so I created a berry rhubarb sauce for parfaits.

(hello?  can we say gorgeous produce!?)

The recipe comes together quite quickly on the stove.  I used about half the portions of the recipe below, but as always with me, this recipe is very customizable.  The ratios of berry to rhubarb are completely up to you.  (There are also raspberries in the recipe, I just didn’t get a photo of the little beauties.)

Now, please don’t be scared of our friend Rhubarb.  It may look scary, like weird pink celery, but fear not- all you have to do is chop it up and cook it down, and it will give your sauce a deliciously sweet upgrade!  (Rhubarb really complements berries and is great on its own, so you should definitely try to use it in your baking adventures!)

Once you’ve made the sauce, you can use it in a variety of ways.  I made parfaits by cubing some leftover cake, adding a scoop of vanilla ice cream, and topping it with the sauce.  Some other great uses: a mix-in for ice cream, or a topping shortcakes, biscuits, cake… and any other dessert, really.  You could also top pancakes or waffles with it, switch it out for the jelly in your PBJ, throw it on your pork chops.. the possibilities are endless, I’d say.  So next time friends come a calling on short notice, throw this sauce on the stove and relax- dessert is making itself.

(should make enough for 8-10 servings)

6oz raspberries, rinsed (I like to puree and strain my raspberries, but feel free to throw them in whole!)

1 pint strawberries, rinsed and hulled (half them if they’re large)

3-4 stalks rhubarb, rinsed and chopped

1/2 cup sugar

1/4 cup water

1. Puree raspberries in a food processor and strain (not necessary, but I prefer it because it gives the sauce a smooth base). 

2. Combine raspberries (whole or puree), strawberries, rhubarb, sugar and water in a saucepan over medium heat.  Bring to a boil.  Reduce heat and let simmer for 10-15 minutes or until rhubarb is softened.  Cool for 10-15 minutes before serving.