Strawberry Rhubarb Sauce
sliced about 1/2" thick
+/- depending upon the sweetness of berries
Seeds from 1 vanilla bean
washed and hulled, halved if large
Combine first four ingredients in a small saucepan.
Bring to a simmer over medium heat, stirring occasionally.
Cook the mixture for about 8-10 minutes or until the rhubarb has broken down completely. Stir in the strawberries and continue to cook for a minute or two longer.
Taste for sweetness and add extra sugar if necessary.
Add sugar, stir and cook another minute to be sure it has dissolved.
Better to err on the side of 'not sweet enough'.
Chill the sauce until ready to serve, preferably in a closed container lest you keep dipping a spoon into it and polish it off before anyone else has a chance to sample.
If you want to store it long-term, transfer the hot sauce to sterilized jars, seal and process in a water bath.