Springtime Strawberry Rhubarb
Prep Time minutes 10
Cook Time 20 minutes
|Prep Time minutes 10||Cook Time 20 minutes||Passive Time||Servings people|
In my backyard growing up, we had this funny looking plant that used to pop up at he beginning of Spring each year, with big leaves and pretty pink stalks – rhubarb. I always know its Spring when I start to see rhubarb on the shelves. The combination of Rhubarb and Strawberries is a family favorite and special weeknight dessert, when I have time to throw it together.
- 4 Stalks Rhubarb large
- 1 -2 Pints Strawberries I use fresh, but in a pinch you can use frozen
- Agave or Sugar, to taste (I don't like it too sweet)
- Chop the rhubarb into 1 inch size pieces and place in a medium pot.
- Cut the Strawberries in half and add to the pot with the rhubarb with about 1-2 inches of water
- Bring to a boil and then lower to a simmer. (Be careful if you cover the pot – it tends to boil over, so keep an eye on it!) You want the strawberries to get soft, but still hold their shape. The rhubarb will start to fall apart and form the “sauce”.
- Add agave or sugar to taste. I don’t like mine too sweet, but it definitely needs some sweetener.
- Place in the refrigerator to cool and serve chilled in bowls