Rhubarb-Strawberry Coulis Makes about 2-1/2 cups
	Ingredients: 1/2 pound (one thick, long stalk) peeled rhubarb, cut into 3/8 inch dice 1/2 pound (6 to 8 large) strawberries, coarsely chopped 1 cup sugar 1/3 cup white wine, preferably an off-dry wine such as chenin blanc or Riesling
	Instructions: 1. Put all ingredients in a medium saucepan. 2. Cook over medium heat until rhubarb is tender but not mushy, about 10 to 12 minutes. 3. Cool to room temperature. Cooking Tip Most people think souffles are difficult desserts that require lots of last-minute work, not so! The white sauce (made in the direction above) and coulis are a snap and both can be done a day or two ahead. To prevent skin from forming on the white sauce, put plastic wrap directly on the surface.

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