Ingredients
The following ingredients have 2 Servings
- 16 ounces rhubarb (halved lengthwise and chopped into 1/2" pieces)
- 16 ounces strawberries (hulled, halved or quartered depending on size)
- 1 1/4 cups pure maple syrup
- 2 tablespoons fresh orange juice
Instruction
- Place all ingredients in a large non-reactive saucepan and stir to combine.
- Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for 45-50 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 10 minutes or so to prevent burning.
- Remove from heat and allow to cool completely. Store in an air tight container in the refrigerator for up to 3 weeks. Enjoy!
