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.