STRAWBERRY RHUBARB SAUCE

     1 lb rhubarb                   ⅙ cup water
     2-⅔ cups strawberries          1-⅓ tbsp lemon juice
     1 cup sugar                    

Wash the rhubarb and strawberries. Cut rhubarb into 1-inch pieces; remove hulls from strawberries and half or quarter larger berries. Combine fruit, sugar, water, and juice into a pot and bring to a boil. Boil 30 seconds. Pack fruit and syrup into hot half-pint or pint jars, leaving ½-inch headspace. Process in boiling water bath for 15 minutes. Makes five half-pint jars. Makes 5.

Adapted from “Better Homes & Gardens Home Canning Cook Book” (1973). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!