One of my favourite things about spring is Rhubarb. When we were kids we always hoped for warm enough weather to produce enough fresh rhubarb for a crisp by Mother’s Day. My Dad says it has been nice enough at home this spring that it is looking like he might get one by next weekend.
I had a bag of rhubarb and a bag of strawberries in the freezer from last year, so I decide to use it up by making one of my favourite treats, strawberry rhubarb fruit. The combination of the two fruits with just a little sugar cooked down into a thick sauce is one of the best desserts ever!
I especially love it on vanilla ice cream, but it is good on its own too.
What you need,
3 cups of rhubarb, fresh or frozen, chopped
2 cups of strawberries, fresh or frozen
¾ cup granulated sugar (I like mine a bit tart if you like it sweeter you can use 1 full cup of sugar.)
3/4 cup water, if using fresh fruit
In a medium saucepan combine the fruit, sugar and water. Cook over medium high heat until it comes to a simmer then turn the heat down to medium low.
Stir occasionally for 15-20 minutes or until the rhubarb is tender and the mixture starts to thicken up a bit.
Let cool completely, then you can store it in the fridge for a week, or you can freeze it in an airtight container for use later.
I used frozen fruit so I let it thaw completely in the fridge, you will use the juice that you get from the thawing process. If you use fresh fruit you will need a bit of liquid so add the water.
The fruit will thicken up more as it cools.
Serve over ice cream.
Now I have to go on the hunt for more rhubarb to freeze for the rest of the year. I wish I lived closer to my dad so I could just steal it from his yard, instead of paying a fortune at the grocery store!