Rhubarb is one of the happiest sights around a garden in spring. It tends to be the first colorful edible that produces after the snow melt, the first sign that spring is really here, the first non-green colored goodness. Its lovely bright pinks and tangy bursts of flavor are welcome breaks in the dreary and drab following winter.
3 cups rhubarb (chopped, prior to cooking down)
2 cups strawberries
2 tablespoons honey