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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
On the Web at:


6-8 cleaned and sliced/quartered strawberries
4 cups washed and cut rhubarb (approx 3/4")
1/2 - 3/4 cup water
about 1 cup sugar

Place rhubarb, strawberries and water in 2 quart saucepan. Bring to a slow simmer on stove top burner, and turn off when the rhubarb is soft to cake tester (try not to overcook - it gets mushy). Add sugar, Stir and serve warm or cold.

Note: Rhubarb freezes great - just wash and chop into 1" pieces.