To Make:
I used 7 or 8 stalks of rhubarb and 1 pint of strawberries. Wash. Cut of the ends of the rhubarb (just like celery) then chop into 1 inch pieces taking care not to peel the skin off.
Hull strawberries then slice in half.
Put into large pot with 1 1/2cup of filtered water and 3/4 cup agave nectar.
Bring to a simmer over medium heat, stirring often. Cook for about 10 minutes till rhubarb is soft.
Keep unused portion refridgerated or freeze.
Makes about 2 quarts.
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