- Yields: About 3 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pound fresh rhubarb, cut into 12-inch-wide pieces (about 3 cups)
- 3/4 cup sugar or 1/3 cup agave syrup
- 1/4 cup water (only if using sugar)
- 1 pint fresh strawberries, hulled and halved
Directions
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.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member