Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 1 tbsp fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Wash the rhubarb and strawberries thoroughly. Chop the rhubarb into uniform 1/2-inch pieces and quarter the strawberries to maintain structure.
  2. Combine the chopped rhubarb, granulated sugar, and fine sea salt in a medium heavy-bottomed saucepan over medium heat.
  3. Stir occasionally for 8–10 minutes until the rhubarb releases its juices and softens into a translucent, bright pink consistency.
  4. Stir in the quartered strawberries and fresh lemon juice.
  5. Lower the heat to medium-low and simmer uncovered for 30–35 minutes, stirring every few minutes to prevent scorching.
  6. Remove from heat when the liquid has reduced by half and appears syrupy and mahogany-colored, and the fruit is tender.