My dear Aunite sent me this recipe that also came from Grandma. I love this on buttered toast!
STRAWBERRY AND RHUBARB PRESERVES
1 qt. rhubarb, cut in sm. pieces
8 c. sugar
2 qts. strawberries, washed and hulled
Sprinkle pieces of rhubarb with sugar, let set 12 hours. Bring to a boil, add strawberries. Boil until thick, about 15 minutes, and seal in sterilized jars.
Took the cake to church today, so I wouldn't eat the whole thing by myself. Danielle and I ended up scraping the sugary stuck on bits off the pan after church - yummy!
It was so beautiful today - almost no humidity, a nice wind, and cool temps. We grilled tonight - yummy beef from our farm, mashed potatoes and some noodle thingie from a package! - the potatoes I made from scratch!