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- 1/4 cup water
- 1/2 cup sugar
- 1 teaspoon orange zest (optional)
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 2 cups fresh strawberries, cut into quarters
In a saucepan, combine the water, sugar and orange zest, if desired, and bring to a boil. Add the rhubarb. Reduce the heat and cover pan. Simmer for approximately 10 minutes or until the rhubarb becomes tender. Add the strawberries and simmer for 10 more minutes. Taste and add more sugar, if desired. Let cool and refrigerate for up to 1 week (or freeze).
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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