Ingredients
- 1/3 to 1/2 cup sugar, depending on desired tartness
- 1/3 cup water
- 1 pound rhubarb stalks, cleaned and diced
- 1 quart strawberries, cleaned, hulled and halved
- 1/2 tablespoon lemon juice
Directions
In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
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By Hummer '63
Phoenix, AZ
on May 07, 2013
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Excellent! I took the advice of the review posted below by wrdwielder and added a piece of fresh peeled ginger and 5 black peppercorns to the sugar and water. Nice touch! Once the rhubarb and strawberries had cooled I removed the peppercorns and divided the filling in half. I used a wand blender to puree half the mixture. I was looking for a thicker consistency, so I added half of a 3 oz. package of vanilla pudding to the puree and brought it to a boil. This was great by itself ... I then combined the filling and pudding mixture and poured it into the pie shell. Next time I'll use less sugar ... it was a little too sweet for me.
By wrdwielder_9951865
Elkins Park, PA
on June 16, 2012
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This was delicious! I added a small chunk of peeled ginger to the sugar and water and let it simmer along with everything else. I added some salt and 5 black peppercorns to the rhubarb/strawberry mixture, and after it had simmered for an hour or so I used a potato masher to get out some of the pieces, but still left it slightly chunky. Delicious! It was awesome - texture like a thick applesauce and flavor that was sweet and tart at the same time.
I served it over a choice of coconut or vanilla sorbet and/or chocolate ice cream and put out a bowl of mini chocolate chips for guests to add if they chose. My guests loved it! (I sent a jar home with them.
By kdelmul
Allen, TX
on July 11, 2011
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I used frozen rhubarb and frozen strawberries and it turned out just fine.
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