It feels like summer!  Even though Washington is famous for sprinkles, it is the most beautiful place on earth when it’s sunny out.

My absolute favorite thing about the summers in Washington are the fresh berries! I LOVE summer berries, and it is always quite the accomplishment when I actually make something with them instead of just eating them all straight from the carton!

YUM!

I’m pretty proud to report that I managed to shared the wealth of berries with a group of friends. I invited a few over for a breakfast of french toast, a warm mixed summer berry sauce, and framboise mimosas! I didn’t take any pictures of the finished meal 😦 I’m still getting used to documenting my culinary adventures! I did, however, take a couple pictures of the berry sauce, so that’s what I’m going to share with you today!

I do realize that there is rhubarb in this recipe, and that rhubarb is not actually a berry. It was my first time using rhubarb in anything! We spooned this sauce over some vanilla ice cream the night before and it was amaaaazing!

Mixed Summer Berry Sauce

2 cups chopped strawberries (quartered is fine)

1 1/2 cups blueberries, divided

2 cups raspberries, divided

2 stalks rhubarb, cut into 1/2″ pieces

4 Tbsp framboise

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup orange juice

In a big sauce pot, mix the strawberries, 3/4 cup blueberries, 1 cup raspberries, and the rhubarb. Toss to coat with both sugars and add the orange juice. It seems like a lot of sugar, but the rhubarb is incredibly sour. You may need more or less depending on how sweet your berries are.

Cook over medium/low heat, stirring occasionally. The berries are going to release a lot of liquid. Keep cooking, stirring occasionally, until the berries are cooked down and the whole thing has a syrup-y consistency.

Turn off the heat, and add the reserved berries. You want these to stay relatively raw to give the sauce texture. Stir in the frambroise. Done! Serve warm over anything and everything that goes well with fruit. If you want a really thick consistency, you could whisk together about 3 TBSP cornstarch with equal parts water and pour it in before adding the rest of the berries, while it is still on the heat. I will warn you that it does create a opaque appearance in the sauce that is not as lovely.

Enjoy!

♥