Ingredients
2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)1 cup water1/2 cup sugar2 tablespoons grated lemon zest1/4 teaspoon salt1 cup sliced fresh or frozen unsweetened strawberries2 tablespoons lemon juice1/4 teaspoon ground cinnamon3 to 4 drops red food coloring, optionalPound or angel food cake
Preparation
In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
