- 1lb of strawberries, fresh or frozen
- 3 large rhubarb stalks
- 1 tbsp honey
- 1 tbsp sugar (I used raw)
- 1 tbsp water
- Chop the strawberries and rhubarb.
- Combine everything in a sauce pan. Bring to a boil. Turn it down to low-med and simmer for about 15 minutes.
- With a stick-blender, purée the contents of the pot for a bit. I didn't blend mine perfectly smooth, I just broke it down a little.
- Serve with yogurt or over frozen yogurt, either hot or cold.