I'm not much of dessert maker, but in the springtime, when rhubarb is almost too plentiful, and the strawberries begin spreading delight, even I get inspired. Rhubarb and strawberries are a match made in heaven, and this delicious dessert is probably the simplest recipe you'll see me offer on this blog. This
recipe allows the natural flavors to shine through, and the color... wow. Just check out the picture below. Your guests will swoon at this unique offering.
2 cups rhubarb (cut into chunks)
1 1/2 cups water
2 cups strawberries
1/3 cup orange marmalade (or 2 tbsp sugar)
Add rhubarb and water to a covered pot and bring to a boil. Boil for 5 min, until the rhubarb is significantly broken down. Transfer to a medium-sized bowl (including the water) and cool in the refrigerator for 20-30 minutes.
While the rhubarb is chilling, prep the strawberries - just chop the green tops off and you're set.
When the rhubarb is cool, add the strawberries and the sweetener. The traditional recipe calls for sugar, but orange marmalade brings sugar and accentuates the bitter/sour flavor of the rhubarb nicely.
Top with a scoop of ice cream - vanilla is best. The cream quells the acid a bit and brings the full flavor out, without interfering with strong flavors.