Prep 5 mins
Cook 20 mins
Spoon over ice cream, angel food cake or pound cake for a simple dessert. Also good on toast or biscuits. From Kathleen Daelemans of the Food Network. Frozen strawberries may be used, but fresh is best.
- Place strawberries and rhubarb in a microwave proof bowl large enough to hold them.
- Sprinkle fruit with sugar and toss to coat evenly.
- Microwave on high for 20 minutes.
This was soooo easy to make - it firmed up well after cooling - but I think it was best still warm over vanilla ice cream! My husband LOVED it! Thanks a million!!!!!!!!!