Strawberry Rhubarb Sauce

⅔ cup white sugar

½ cup orange juice

5 teaspoons cornstarch

1 ½ teaspoons vanilla extract

4 cups sliced fresh strawberries

1 cup sliced rhubarb

5 drops red food coloring

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.