Sunday, April 6, 2008

sunday brunch

We had the most amazing brunch today. Crepe with strawberry rhubarb sauce and sour cream. These seasonal fruits are commonly paired together and really are quite delicious. This easy sauce also works well on ice cream.
1 basket strawberries
1 stalk rhubarb
1/4 c sugar
2-3 basil leaves, chopped

Cut the strawberries and rhubarb into 1/2" cubes. Add sugar and stir to combine. Pour mixture into a small saucepan and place over low heat. Place lid over mixture and bring to a simmer stirring periodically to prevent sticking. With lid on, simmer until fruit is softened, about 8 minutes. Take off heat and add the basil. Sauce will thicken as it cools.

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