160ml water (or white wine)
300g strawberries, rinsed and hulled
1 teaspoon freshly squeezed lemon juice
1 tablespoon Cointreau (my spontaneous addition)
Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 2cm pieces.
Place the rhubarb, water (or wine), and sugar in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes , or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
Slice the strawberries and purée them with a the cooked rhubarb mixture and lemon juice in a blender until smooth.