Ingredients
1 pound fresh or frozen rhubarb, cut into 1-inch pieces1 jar (12 ounces) currant jelly2 cups sliced fresh or frozen strawberries1/4 cup sugar
Preparation
In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.
