Rhubarb and Strawberry Preservescomments (0) May 15th, 2012
Makes about 1 quart
6 to 8 medium to large stalks of rhubarb, trimmed and sliced
About 3 to 4 tablespoons pure maple syrup or 1/4 cup organic cane sugar
1 quart fresh strawberries, hulled and sliced
4 or 5 sweet woodruff sprigs, optional
Put the prepared rhubarb in a non-reactive pan and drizzle with the maple syrup or sprinkle with the sugar. If the berries are sweet, you might need less sweetener. This works well with the sugar, however I like the maple flavor quite a bit.
Cover the pan and heat over medium heat; once the ingredients start to simmer, reduce the heat to medium low and stir. The rhubarb will cook in about 5 to 7 minutes. It should be tender and still intact. If it overcooks it will become mushy and dissolve. Don't fret if this happens--it will still taste good--it will just not have a firm texture. Remove the pan from the heat.
Stir in the sliced strawberries and toss well; cover the pan. The berries will wilt and give off their juices. Add the woodruff if you are using it. Allow to cool a bit until warm and serve over vanilla ice cream, waffles, pancakes, pound cake or scones.
Or cool to room temperature and refrigerate. I remove it from the fridge about 20 to 30 minutes before serving so it is cool room temperature. I especially like it on cottage cheese or with yogurt. For a lovely libation, add about 1 tablespoon to a champagne glass and pour in some bubbly, give it a quick stir and cheers!
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