3 c. rhubarb, cut up
2 c. strawberries, sliced
2 1/2 c. sugar
1/8 tsp. salt

Combine all ingredients in 3 quart casserole. Cook, covered, in microwave on high for 5 minutes. Remove cover. Cook again on high for 35-45 minutes or until jellying point is reached. Stir once or twice during cooking. Pour into jars and cool. Refrigerate. Yields 2 1/2 to 3 cups.