1 lb. fresh or frozen rhubarb, cut into 1-inch pieces
12 ounce currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar
Bring rhubarb and jelly to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.