Strawberry and rhubarb. They go so well together. And this recipe is super good, especially on ice cream. :)
Measure out 3 pounds of chopped rhubarb stalks.
Pour into a large saucepan, and add 1 1/2 cups of honey.
Cut up 4 cups of strawberries.
Add to the rhubarb, and set the burner on low heat, stirring constantly until the honey has dissolved.
Continue to cook, stirring frequently, until the rhubarb begins to fall apart.
Keep stirring until the compote is about as thick as apple sauce.
Boil your lids, and sterilize your jars. (read Strawberry Rhubarb Pie Filling)
Pour the compote into the jars...
Then place the caps on, and lightly screw the lids on. Place them into your bath boiler, and leave in there for about 25 minutes. (Again, read Strawberry Rhubarb Pie Filling)
After the 25 minutes are up, take them out, and set on cooling racks. Wait until you hear them all pop before you move them. If they pop, that means they sealed. If they didn't pop, that means they didn't seal.
Enjoy! Like I said, the compote is great on Ice Cream, especially home made ice cream. (Read my blog post French Vanilla Ice Cream)
I got this recipe from