Monday, May 14, 2012
4 cups rhubarb, chopped into 1" chunks
2 cups strawberries, quartered
1 cup sugar
4 Tbsp. corn starch
1 Tbsp. vanilla (optional)
I like to add the rhubarb in two steps because sometimes the rhubarb cooks down into nothing. When that happens, I don't like the texture as much, and I miss the real chunks of rhubarb. I've found by adding half of the rhubarb halfway through, I get some remaining rhubarb in tact.
(psst... don't tell anyone, but I did have to add a few drops of red food coloring to make the color look better. I don't have to do this in the summer when I can get the awesome pick-my-own strawberries!)
Spoon it over a scone or biscuit for a yummy breakfast treat.
Spoon it over cheesecake for a yummy topping.
Click the Links Below to See:
Rhubarb 101: Everything You Need to Know about Rhubarb
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