3 c. rhubarb, cut in 3/4" slices
2 c. strawberries, sliced
2 1/2 c. sugar
1/8 tsp. salt

Combine all ingredients in 3 quart casserole. Cook in a microwave covered on high for 5 minutes. Remove cover. Cook in microwave on high for 30-40 minutes, or until jellying point is reached. Stir once or twice during cooking. Pour into jars and cool. Refrigerate. Yield 2 1/2-3 cups.