Ingredients:

  • 2 cups (280g) rhubarb, chopped into ¼-inch pieces
  • 2 cups (300g) strawberries, hulled and quartered
  • ½ cup (100g) sugar
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.25g) salt
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water

Instructions:

  1. Place the chopped rhubarb and sugar in the saucepan over medium heat. Stir occasionally for 3-5 minutes until the rhubarb begins to release its juices and the sugar has completely dissolved.
  2. Gently fold in the quartered strawberries and salt. Reduce the heat to low-medium and simmer for about 10 minutes until the strawberries are tender but still hold their shape.
  3. Remove the pan from the heat and stir in the vanilla extract.
  4. For a thicker consistency, stir in the cornstarch dissolved in water (slurry) and simmer for one additional minute until the sauce becomes glossy and translucent.