The only thing I measured was the 2 cups of sugar.
A large bowl of cut or processed rhubarb, 1/2 cup water, 2 cups sugar, strawberries, and one package of strawberry Jell-O.
Bring to a boil and then cut back the heat and simmer for twenty minutes. My strawberries didn’t break down so I used a wand to blend.
I put the sauce into pint jars. The cooled jars will go into my freezer.
Enjoy on toast or even on ice cream.
Rhubarb isn’t for everyone, but if you enjoy it, this recipe is for you.
Until next time, that’s all there is from Sunnybook Farm.
Copyright 2022 Susan Manzke, all rights reserved.