2 lb. rhubarb
2 lb. sugar
2 lb. strawberries
1 1/2 c. sugar

Cut the washed and topped rhubarb into pieces no larger than 1 inch. Cover with 2 pounds sugar and let stand several hours. Crush strawberries and cover with 1 1/2 cup sugar. Mix the two fruits and cook over low heat until it boils, then stir continually for 20 minutes or until it thickens. Place in sterile jars and seal.