Adapted from The Heart of the Plate by Molly Katzen

1/2 cup white Balsamic vinegar

1/2 cup agave (or light honey or a combination of the two)

2 large Rhubarb stalks cut in 1/8 ” pieces

1 pound Strawberries wiped clean, hulled and sliced thickly

1 quart glass container

1. Mix sweetner and vinegar together until blended and put in jar

2. Add rhubarb and mix well

3. Refrigerate 2 hours

4. Add strawberries pushing down into liquid. Let rest for 4 hours but will be better if they rest for a day. After they have rested more liquid will become available and you can add up to another pint of strawberries. They will keep in the refrigerator for a month but will dull in color.