Author Notes: This is fantastic served shortcake-style (over a biscuit with some whipped cream), spooned over vanilla ice cream, or on top of plain Greek yogurt. —queenie_nyc
Serves: 3 cups
stalks rhubarb, leaves trimmed, strings removed, cut crosswise into 1/2 inch pieces
1/4 - 1/2
cups turbinado sugar, depending on taste
quart strawberries, hulled and sliced length-wise into 1/4 inch pieces
In This Recipe
- In a medium saucepan set over medium heat, cook the rhubarb down till just softened, but still holding its shape. Stir in the sugar and heat till it dissolves in the rhubarb's juice, then stir in the strawberries.
- Cook just until bubbling, then remove from heat. Once the mixture has cooled somewhat, spoon into a clean mason jar and refrigerate until you're ready to eat! It should last about two or three weeks in the fridge.