2 cups strawberries, hulled and quartered
2 cups chopped rhubarb
1 1/4 cups dry white wine
1/2 cup sugar plus 2 tbsp.
1 tbsp. chopped mint leaf

Sprinkle 2 tablespoons sugar over strawberries. Cover and refrigerate for at least 30 minutes.

In a saucepan heat wine and 1 1/4 cups sugar over a low heat, until sugar is dissolved. Add rhubarb and cook, until soft. Remove from heat and add mint. Add strawberries and stir until well mixed.

Serve chilled, as an appetizer or over ice cream as a dessert.

Submitted by: Daniel Lee Mishkin