My recipes are refined Sugar Free, Dairy Free, and Grain Free. Usually, I have a recipe rolling around in my head for a couple of days before I actually try to make it. Sometimes it will take more than a couple of tries to get it right or the way I want it. This recipe just came together easy as pie. I have love roasting strawberries with balsamic vinegar as they strengthen the strawberry flavor. Balsamic and strawberries compliment each other.
2 cup chopped rhubarb
1 1/2 cup chopped strawberries
2 tablespoons monk fruit sugar
2 tablespoons balsamic vinegar
Preheat oven to 350. Toss rhubarb and strawberries together with sugar and balsamic vinegar. Place on a bar pan and cook 20 minutes. Remove from oven. Allow to cool. Use to top Strawberry Rhubarb Pie. Use right away or store in a glass jar in the fridge. Will last 2 weeks in the fridge. Makes approximately 3 cups