The plums are all ripe right now, the blackberries are in full production, apparently it's not too late to harvest rhubarb and I got a half flat of strawberries at the market. So, of course,Biscuit and I made fruit sauces for ice cream.
With the backyard bounty they were practically free and super delicious. Notes to self:
Based on this recipe but I left out the butter and only did 1/2 cup water. It was a bit thin--next time no water.
Based on this recipe. But I left out the orange zest and added a vanilla bean. It was actually a bit tart--maybe 1/2 cup sugar next time?
Based on this recipe. Pleasantly tart (Santa Rosa's have a very tart skin) with about 1 cup plus 2 tablespoons white sugar. Unfortunately, too cinnamony for me. Next time leave out the cinnamon sticks and perhaps add a dash of powdered cinnamon.
Hands down the most delicious. Two cups chopped rhubarb, 4 strawberries (mostly for color), 1 cup sugar and about 1/2 cup water. Cook until all mushy and thick. SO GOOD (if you like rhubarb).