This easy low-sugar combination of strawberries, rhubarb and mint is a delicious and colorful one, whether used in a pie, cobbler, crisp or parfait. Rhubarb is simmered gently in just a little water, then cooked a little more with chopped strawberries, mint and maple syrup.
Servings 5 -6 cups
- 2-3 cups about 1 pound rhubarb stems, leaves removed, ends trimmed, sliced into 1/2 inch pieces
- 2 – 3 cups sliced strawberries about 1½ pounds
- 1/2 cup water
- 2-3 tablespoons maple syrup or to taste
- 1 tablespoon spearmint or peppermint chopped fine
Combine the rhubarb, maple syrup, and water in a pan. Cover and simmer gently until the rhubarb starts to fall apart, between 7-10 minutes.
As the rhubarb simmers, each time you remove the cover to check it, discard any water that has collected in the lid of the pan.
Next, add the strawberries and cook 5 minutes more.
Add the mint and cook a few minutes longer.
Cool and taste to decide if it’s sweet enough for your preference.
Use as a topping for a cheesecake, layer in a parfait, bake it into a crisp or dollop onto yogurt or granola.