Ingredients

450 grams Rhubarb

250 grams strawberries

100 grams cane sugar

75 grams light brown sugar

18 grams tapioca starch

18 grams corn starch

1 pinch kosher salt

.5 teaspoon fresh ginger

.5 teaspoon vanilla paste

Preparation

  1. combine strawberries, rhubarb, and sugar in large bowl to macerate. at least 20-30 min

  2. combine remainder of ingredients. set aside.

  3. drain macerated juices into small saucepan, boil until no more than a 1/4-1/3cup and syrupy.

  4. add rhubarb to saucepan until just soft, but not broken down.

  5. add rhubarb mixture back into strawberries, combine with dry ingredients and mix. set aside to cool or refrigerate.