Derby Recipes
Strawberries with Rebecca sauce

By Sarah Fritschner • Former Courier-Journal Food Editor • May 6, 2009
2 quarts fresh strawberries
1 pint sour cream
1/2 cup brown sugar
1 tablespoon vanilla
1 tablespoon dark rum, brandy or bourbon (bourbon makes a more Kentucky-tasting sauce)

Wash berries. Drain on paper towels. Place in a decorative bowl or basket. Combine sour cream, brown sugar, vanilla and rum or bourbon. Stir to mix well. Use as a dipping sauce for strawberries, or spoon it over any kind of fruit. Refrigerate until ready to use.
Makes about 3 cups sauce.
Recipe may be doubled.

tried Mother's Day Weekend, 2009.
Definitely a keeper.