This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream.

1	lb	Fresh or frozen rhubarb, cut into 1-inch pieces
1	jar (12 ounces)	currant jelly
2	cups	Sliced fresh or frozen strawberries
1/4	cup	sugar

• In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
• Remove from the heat. Mash with a potato masher.
• Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute.
• Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze.
• Serve as a side dish or over ice cream or waffles.

  Yield: 2 pints