This recipe was created to accompany Strawberry-Rhubarb "Courting" Cake.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
4
cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
1
/2 cup sugar
2
tablespoons water
1
16-ounce package frozen sliced sweetened strawberries, thawed
1
/2 teaspoon vanilla extract
1
/2 teaspoon ground nutmeg
Need to make a substitution?
Preparation
Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)