I have had so much trouble passing by fresh strawberries lately. The bright red color and aroma always get me and this last time the strawberries were HUGE and the sweet smell wafted over to me from across the aisle! Now I have the strawberries, what to do. . .?Dipping the strawberries in something not overly sweet (don't want to mask the strawberry flavor) sounded like the perfect idea. Then I remembered something my Grandma used to make that is super simple. . .almost puts itself together. . .a Rebecca Sauce. This dipping sauce originated from the Galt House Hotel for Derby Day in Louisville, Kentucky. Rebecca sauce completely replaces what strawberries -n-cream used to be~!
Strawberries in Rebecca Sauce
Ingredients:
2 c. sour cream
1/2 c. dark brown sugar
1 T. pure vanilla extract
1 T. dark rum or bourbon
Whole strawberries, stem on ~ if you can find them =)
Directions:
Combine all ingredients, except the strawberries, with a fork and stir until completely smooth. Chill before serving. Use for dipping with whole strawberries.Note: You can also slice the strawberries, place them in the bottom of dessert goblets or bowls, and top with Rebecca sauce. Chill well before serving. Garnish each with a whole strawberry, and because this is a spring dish, a sprig of mint.
