What
you need,
3
cups of rhubarb, fresh or frozen, chopped
2
cups of strawberries, fresh or frozen
¾ cup
granulated sugar (I like mine a bit tart if you like it sweeter you can use 1
full cup of sugar.)
3/4
cup water, if using fresh fruit
In
a medium saucepan combine the fruit, sugar and water. Cook
over medium high heat until it comes to a simmer then turn the heat down to
medium low.
Stir
occasionally for 15-20 minutes or until the rhubarb is tender and the mixture starts
to thicken up a bit.
Let
cool completely, then you can store it in the fridge for a week, or you can
freeze it in an airtight container for use later.
I
used frozen fruit so I let it thaw completely in the fridge, you will use the
juice that you get from the thawing process. If you use fresh fruit you will need
a bit of liquid so add the water.
The
fruit will thicken up more as it cools.
Serve
over ice cream.
Jen of My Tiny Oven
