- 1 pound fresh rhubarb, cut into 12-inch-wide pieces (about 3 cups)
- 3/4 cup sugar or 1/3 cup agave syrup
- 1/4 cup water (only if using sugar)
- 1 pint fresh strawberries, hulled and halved
Combine all ingredients in a heavy, large saucepan. Cover and heat over medium low until the mixture comes up to a simmer.
Uncover and stir, cooking for about 5 minutes, or until rhubarb begins to break apart and strawberries are softened.
Remove from heat and let cool for 1 hour before serving. Keeps in the fridge for 1 week or in an airtight container in the freezer for 6 months.
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