Recipes

Trim rhubarb and cut into 2”chunks. Hull strawberries and cut in half if large. Combine rhubarb, strawberries, water and sugar in a saucepan. Slit vanilla bean lengthwise and scrape seeds into pan with fruit. Vanilla bean may be added as well for deeper flavor. Heat over medium low heat; stir to dissolve sugar. Bring to a gentle boil and cook until rhubarb is softened and mixture thickens. Remove vanilla bean. Cool mixture slightly. Serve with plain Greek yogurt, a drizzle of honey and chopped pistachios, with pound cake and ice cream or with buttermilk biscuits and whipped cream.