• 3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
• 3/4 cup sugar
• 1/4 cup water
• 1-pint container fresh strawberries, hulled, halved
• 2 tablespoons chopped fresh mint
1. Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat.
2. Bring to simmer, stirring occasionally, until sugar dissolves (3 mins.)
3. Simmer gently until rhubarb is tender but not falling apart, stir occasionally (7 mins.)
4. Remove from heat. Stir in strawberries and then transfer to a bowl and stir in mint.
5. Chill until cold, about 1 hour.
Storing Rhubarb: If you can’t get your Rhubarb cooked up quickly and are concerned about spoilage you can always freeze it for future use. Simply wash and dry the Rhubarb stalks, cut away and compost any bad or rough bits, and then cut the stalks into 1 inch lengths and pop into a freezer bag. Press out any extra air, and don’t forget to write the bag’s content and date with a sharpie. The Rhubarb should be good for 3 months.
Rhubarb is very high in Vitamin K (almost 1/3 of your USRDA!) – as well as C, Calcium and Potassium.