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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie! Ingredients:
1 quart fresh strawberries |
1 lb fresh rhubarb |
3 cups sugar |
2 tablespoons lemon juice |
1 1/2 teaspoons tapioca, quick cooking |
Directions:
1. Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
2. Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
3. Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
4. Cool and refrigerate.
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