Yield: About 3 cups
Strawberries and rhubarb are a classic spring pairing. Serve this at breakfast over yogurt, pancakes, waffles or oatmeal, or for dessert with vanilla ice cream or whipped cream.
Combine all ingredients in a heavy, large saucepan. Cover and heat over medium low until the mixture comes up to a simmer.
Uncover and stir, cooking for about 5 minutes, or until rhubarb begins to break apart and strawberries are softened.
Remove from heat and let cool for 1 hour before serving. Keeps in the fridge for 1 week or in an airtight container in the freezer for 6 months.
Source: Sound Consumer, May 2011
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