Presented by Market Manager Jackie Aitchison from her Auntie Gaile Wynne

Ingredients

• 2 c. chopped rhubarb, about 5-6 stalks
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. honey
• 2 Tbsp. sugar
• 1 Tbsp. candied ginger
• 1/4 tsp. Chinese five spice
• 1 quart strawberries, rinsed and halved

Directions

Combine all ingredients except strawberries with 2 Tbsp. water in a large heavy saucepan. Cook covered over medium heat until rhubarb is tender, stirring occasionally, about 10 to 15 minutes.

Add strawberries, cook until soft but not falling apart, about 5 minutes. Serve warm or chilled over ice cream or pound cake. Or, fold into yogurt as a parfait. Can be stored in the refrigerator for up to a week.