- In a non-reactive saucepan, combine rhubarb, sugar, salt and about 1/2 cup of the strawberries. Cook (medium heat) until the rhubarb is tender and falling apart, about 10 minutes.
- Stir in the vanilla and cool to room temperature.
- Stir in remaining strawberries.
- Serve room temperature or chilled. Delicious eaten plain, as sauce, or served over yogurt, ice cream or pound cake.
|Container: non-reactive saucepan|
Serving Size: cup
|-||2 cups chopped rhubarb|
|-||2 cups sliced strawberries, divided|
|-||1/2 cup sugar, or to taste|
|-||1 pinch salt|
|-||1/2 teaspoon vanilla extract|