cups (750 ml) finely chopped rhubarb
cups (500 ml) granulated sugar
tsp (5 ml) grated lemon rind
tbsp (25 ml) fresh lemon juice
cups (500 ml) fresh strawberries, hulled & chopped
tsp (5 ml) grated fresh ginger
tsp (2 ml) ground cardamom
-In a bowl, combine rhubarb with 1 1/2 cups (375 ml) of sugar, lemon rind & one tablespoon (15 ml) of lemon juice. -In another bowl, combine strawberries with the remaining sugar & lemon juice. -Cover bowls & set aside. Let macerate for two hours or overnight, stirring occasionally to dissolve sugar. -In a large heavy saucepan, combine the rhubarb mixture with ginger & cardamom. Bring to a boil, then reduce heat to medium & cook rhubarb, stirring often, for 10 min. or until tender & sauce has thickened. -Add the strawberry mixture, bring to a rolling boil on high heat. Let boil for two to three min. until thickened. Remove from heat. Skim, if necessary and ladle into hot sterile jars. -Makes about three cups (750 ml) of preserves.