Rhubarb and Strawberry Confit
BOSTON — 1 pound rhubarb, washed and cut into 1-inch pieces
3/4 cup sugar
1/2 pound strawberries, washed; hulled, and sliced if large
Creme frache or vanilla ice cream
Place rhubarb in a medium saucepan. Add the sugar and 2 tablespoons of water; stir to mix.
Cover and simmer over medium-low heat until rhubarb is tender (5 to 7 minutes), shaking the pan occasionally to prevent sticking. (If you stir, the rhubarb will break up). Remove from the heat and stir in the strawberries. They will soften and bleed under the heat. Spoon into serving bowls and serve at room temperature or chilled, with a great big dollop of creme frache, or scoop of vanilla ice cream.