Daily Random Recipe
INGREDIENTS:
- 10 large stalks rhubarb, trimmed and cut into 2.5 centimeter / 1 inch lengths
- 4 cups hulled, halved strawberries
- 1 cup sugar
- 1 cup fresh orange juice
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt (optional)
- 1/2 vanilla bean, split lengthwise
Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just tender, 10-12 minutes. Remove the vanilla bean and let the mixture cool to room temperature. Cover and refrigerate. It will keep for 2 days.