In the last couple of weeks in Australia (and now in New Zealand) some idiots have been inserting needles into strawberries, causing panic amongst people with small children, and causing the strawberry industry to junk tonnes of strawberries. I never buy my strawberries from a supermarket, but from the Farmers’ Market, where they are needle free,  but nonetheless there is a strong movement to support strawberry farmers, by buying strawberries as well as making sure you cut them in half before you eat them.

So – we’ve been eating heaps of strawberries at our place, and this is one of my favourite ways of having them – especially good when they are not as sweet and ripe as they are at height of the season. And mostly we eat strawberries raw but they are also delicious cooked as here.The astringency of the rhubarb compares nicely with the sweetness of the berries, and the only other ingredient is sugar.

I bunch of rhubarb

I large punnet of strawberries

1/2  cup of sugar ( to taste – depending on the sweetness of the strawberries and the sourness of the rhubarb, you might need more, you might need less)

1/2 cup water ( or orange juice)

Wash and cut up the strawberries and the rhubarb. Put all the ingredients in a pan and cook for about twenty minutes until the rhubarb is cooked and the strawberries are soft. Stir every now and again to ensure the mixture does not burn.

Serve and eat, hot or cold.



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