Grandma’s Strawberry Rhubarb


My Grandma always used to make this dish in the summertime, as a cool snack on a hot day or a warm topping for ice cream or anything else I could dig up to put it on. It’s ridiculously simple, and only three ingredients. It makes the kitchen smell divine, and it’s incredibly tasty. I’d highly recommend it!
Grandma’s Strawberry Rhubarb (makes ~4 cups)
2 quarts of Strawberries
3 stalks of Rhubarb
1/2 cup Sugar

Roughly chop the strawberries and rhubarb, toss in a thick-bottom pan, along with the sugar. Cook on medium-low heat, stirring frequently, until fruit is reduced and syrupy. Cool and eat! Ideas for serving:
– straight up, warm or chilled
– over pork chops
– over ice cream (with drizzled Balsamic!)
– with pancakes
– in oatmeal
– on toast, like jam

Note: Originally the Basil in the main photo was for accessory only, but I had a strike of genius and chopped it up and it was a great added flavor! I love Basil with fruit. I bet Mint would be pretty tasty too, but mine’s only about an inch tall right now. Grow, Mint, grow!


One Response to “Grandma’s Strawberry Rhubarb”

  1. oh wow, your rhubarb looks amazing in the top picture, so pink! 🙂

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