 | | Directions |
- In a non-reactive saucepan, combine rhubarb, sugar, salt and about 1/2 cup of the strawberries. Cook (medium heat) until the rhubarb is tender and falling apart, about 10 minutes.
- Stir in the vanilla and cool to room temperature.
- Stir in remaining strawberries.
- Serve room temperature or chilled. Delicious eaten plain, as sauce, or served over yogurt, ice cream or pound cake.
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Container: non-reactive saucepan
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 2 cups chopped rhubarb |
| - | | 2 cups sliced strawberries, divided |
| - | | 1/2 cup sugar, or to taste |
| - | | 1 pinch salt |
| - | | 1/2 teaspoon vanilla extract |
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