Ingredients:

  • 2 cups (300g) rhubarb, chopped into ½ inch pieces
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • ½ cup (100g) granulated sugar
  • 2 tbsp (30ml) fresh orange juice
  • 1 tsp (5ml) pure vanilla extract
  • ⅛ tsp (0.75g) fine sea salt

Instructions:

  1. Combine the chopped rhubarb and quartered strawberries in a medium saucepan. Stir in the granulated sugar and sea salt, tossing gently to ensure every piece of fruit is coated. Let the mixture sit for 2 minutes to allow the sugar to draw out the natural juices.
  2. Pour in the orange juice and place the pan over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the sugar from scorching.
  3. Cook for 10–12 minutes, or until the rhubarb has softened and the strawberries have released their juices to form a syrupy consistency.
  4. Remove the pan from the heat and stir in the vanilla extract. Let the sauce cool for at least 15 minutes to allow the natural pectin to thicken the glaze before serving.