I wasn’t sure if I’d need to use an immersion blender to turn this concoction into sauce, but I didn’t. It just magically transformed into a thick, delicious sauce with little chunks of rhubarb and strawberries. We tried some of the still-warm sauce over vanilla ice cream. My husband loved it, the kids loved it, and I loved it. We think it would also be great on waffles or whole-grain pancakes, or with soft pretzels. --Lisa Prater