>> 1/2 cup sugar
>> 1/2 cup water
>> 3 cups finely chopped rhubarb
>> 1 cup haskap berries
>> Ground cinnamon (optional)
In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb then lower heat. Simmer uncovered about 5 minutes, stirring occasionally, then add in the haskap berries. Simmer another 5 to 10 minutes until the fruit is soft. If desired, stir in 1 or 2 tsp cinnamon to taste. Serve sauce warm or chilled.
Alternatively, once cooled, place in a jar and store in the fridge up to one week.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Haskap
Recipe Category: Jams, Jellies and Syrups
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