When fresh strawberries and rhubarb make their appearance at the farmers market each year, it prompts me to come home and make this delicious, super simple dessert. You can double, triple or quadrouple this recipe!
1 cup rhubarb-wash and dice
1 cup strawberries-wash and dice
3/4 cup water
3-3 1/2 tbsp sugar -amount depends on desired sweetness (optional)
pinch salt
Mix in heavy bottom pan and bring to a boil. Keep it at a rolling simmer until it reaches desired spreadable texture. Taste while still hot so that you can adjust the tartness with additional sugar.
Serve as jam on a slice of toast, over ice cream, pancakes or in a bowl with a dollop of yogurt.
