Nancy says, “You can call this rhubarb sauce or strawberry rhubarb pie without the crust and you can eat it straightaway (preferably cooled) or serve as a topping on ice cream. I also freeze this after cooking (so I can have rhubarb all year)!”

NMF customer Nancy!

Ingredients

-cut up maybe 6 medium rhubarb stalks into 1 inch pieces, put the pieces in a large pot,

- add 3/4 c - 1 c sugar,

- 1 cup of sliced strawberries,

-1 or 2 cinnamon sticks.

Directions

-I cover with water (maybe not quite cover because the rhubarb gives up a lot of liquid) and bring to a boil, then simmer until tender.

-The reason to use a large pot is that it’s really easy for this to boil over and make your stove a sticky mess!

-You can boil off some of the liquid if the rhubarb is too “liquidy” for your taste.

-Cool to enjoy and freeze for later.