5 cups chopped rhubarb (about ten 12-inch stalks)
3 cups quartered hulled strawberries (about 1 pound)
2 1/2 cups sugar
Zest of 1 lemon plus 2 tablespoons lemon juice
Try these suggested additions for depth of flavor: 1) Add 1 teaspoon freshly cracked black pepper to the mixture before cooking. 2) Scrape the seeds and add the pod of 1 whole vanilla bean, split lengthwise, into the mixture before cooking (remove the pod before storing). Or use 2 teaspoons vanilla-bean paste. 3) Add 2 tablespoons balsamic vinegar to the mixture just before removing from the heat.