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Make about 3 cups - 750 ml OR 12 x 1/4 cup - 60 ml servings.
If you don't want left overs cut the batch in half. The recipe also freezes well.
1 cup strawberries, whole, fresh or frozen - 250 ml
2 cups rhubarb, sliced, fresh or frozen - 500 ml
1 cup onion, diced - 250 ml
1/4 cup balsamic vinegar - 60 ml
3/4 cup brown sugar, packed - 175 ml
1 Tbsp thyme, fresh, leaves - 15 ml
1. Slice strawberries and rhubarb and set aside. Frozen works fine. Dice onion and add with fruit to a medium size saucepan.
2. Turn heat to medium-high. Stir in balsamic vinegar, brown sugar and fresh thyme leaves. Bring to a boil, reduce heat to medium-low and simmer 20 minutes. Turn off heat and let sit to cool.