- 2 cups rhubarb (240g) sliced, 1/2 inch slices
- 1 cup strawberries (167g) fresh, sliced
- ½ cup sugar (198g)
- ¼ cup water (236ml)
Fresh-picked rhubarb is the juiciest. However, during May, it will show up in the produce section of the grocery store. 3 – 4 stalks are enough for a cup of sliced rhubarb. When you find it, buy extra. Come July, your ice-cream sundae will thank you for making extra and freezing it.
Add rhubarb, sugar, and water to a kettle.
Bring to a boil and then simmer for 5 minutes.
Add the sliced strawberries and simmer for 1 more minute
Serve hot or cold. Delicious over ice cream or on waffles.