Gluten Free Strawberry Rhubarb Reduction
This gluten free strawberry rhubarb reduction can top anything from breakfast cereal to gluten free shortcakes, and make them all better!
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Ingredients
- 3/4 lb. rhubarb washed, ends trimmed & sliced in 1 inch sections
- 1/4 lb. strawberries washed, hulled and diced
- 1/3 cup sugar
- 1/4 cup red wine
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350° F.
- Prepare the rhubarb and strawberries, then combine with remaining ingredients in an oven-safe skillet or baking dish. Stir before baking.
- Bake for 30 minutes, or until the rhubarb is at least fork-tender. Remove to cool.
- Spoon over warm shortcakes and top with fresh coconut whipped cream, if desired.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.