This is a super easy recipe and a great way to use rhubarb without all the sugar in most recipes. This sauce can be served with plain yogurt or on top of waffles or pancakes. It takes 15 minutes to make and keeps for about one week in the fridge. Enjoy!
3-4 rhubarb stalks, cut into 1/2 inch pieces
1 1/2 cups strawberries (fresh or frozen)
Juice and zest from 1/2 lemon
Cut the rhubarb and strawberries and put them in a pot, on medium-low, on the stove. Add the lemon juice and zest and vanilla. Let it simmer for 10 minutes, stirring every once in a while. After about 10 minutes, it should be bubbly. Let it cook for another 4-5 minutes, stirring frequently. Turn off the heat, add the honey and serve. If you'd like it sweeter, add more honey.