Strawberry Rhubarb Reduction

Rhubarb, grown in Massachusetts, harvests early—usually by late Spring. Rhubarb's fate is largely confined to sauces, where it makes a deliciously-versatile reduction. Aside from over-sweetening, you really cannot mess it up. Here is my recipe.

Makes just over one cup.

Ingredients:

1 pound rhubarb, cleaned and cut into 1/4 inch chunks
1 pound (about 2/3 a quart) strawberries, cleaned, tops removed, and quartered
1/2 cup water
1/4 cup Grand Marnier or Patrón Citrónge
1/4 to 1/2 cups sugar, depending on sweetness of the rhubarb and desired tartness

In a heavy saucepan, larger than you think you need, over medium heat, add the water and sugar, stirring to dissolve. Add the rhubarb, strawberries, and liquor. Reduce over medium heat until contents are tender if not dissolved and liquid is reduced three-fourths.

Remove from heat and let cool about ten minutes. Pour into a blender and purée until smooth, about 30 seconds. Return to saucepan over medium heat and reduce to thick syrup. Move to container with lid and chill in the refrigerator until cold, at least an hour. Keeps for several days. Serve over ice cream, pies, fish, or even strawberries.

Variation: For a second take, vary the ratio of strawberries to rhubarb. I would not add more strawberries, lest they overpower the rhubarb, but you can certainly use less. In fact, you can omit the strawberries altogether.