Strawberry Rhubarb Sauce

Found on the web-site “Genius Kitchen”, this recipe was shared by Brenda M. It’s a simple sauce, reminding us of ones our grandmothers made. Serve it over ice cream, angel food cake, oatmeal, or just as is.
Ready in: 35 minutes
Yield: 3 cups
2 ¹⁄₂  cups chopped Rhubarb (1 inch pieces, fresh or frozen)
1 cup Water
1⁄₂  cup Sugar
2 tablespoons grated Lemon rind
¹⁄₄  teaspoon Salt
1 cup sliced Strawberries (fresh or frozen unsweetened)
2 Tablespoons Lemon juice
¹⁄₄  teaspoon ground Cinnamon
3-4 drops Red food coloring (optional)
Directions:
1. In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil.
2. Reduce heat.
3. Cook, uncovered over medium heat until rhubarb is soft (about 10- 15 minutes) Remove from the heat and let stand for 5 minutes.
4. Stir in strawberries, lemon juice and cinnamon.
5. Add food coloring if desired.
6. Cool and serve over cake, ice cream, waffles, pancakes, etc.
(Note: the sauce will thicken as it cools.)