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Categories:Viewed: 49 - Published at: 8 years ago
Ingredients
- 4 cups rhubarb chopped
- 2 cups strawberries hulled, halved
- 1/2 cup sugar
- 1/2 cup orange juice
- 1 Orange grated
- 1 lemon grated
- 1 tablespoon fresh ginger root finely grated
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Method
- Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes. Cover and refrigerate at least 1 hour until serving. Serve over ice cream, pound cake or angel food cake.
