I had rhubarb in my fridge, and I had strawberries a little past their prime in my fridge; so I made rhubarb and strawberries!

The unrecipe is to chop rhubarb (about 5 stalks, in my case) into bits and put at the bottom of a saucepan and give it a sprinkling with a couple of tablespoons caster sugar (Normal sugar would probably work just as well; but I perceive the colour of rhubarb being nicer when I use caster sugar). Add just a little bit of water – a couple millimeters deep, so that the rhubarb has a chance to let go of it’s juice before burning becomes a problem.

In unrecipe land, I put quartered strawberries on top; and everything worked out fine.

In hindsight land, give the rhubarb a head start (over medium heat) before adding quartered strawberries.

In either case, cook the fruit over a medium heat until it’s pretty and pink; and the rhubarb has softened up.

Yum yum yum.