6 c. rhubarb, cut into 1” pieces
1 T. candied ginger, finely chopped
½ c. sugar
2 T. agave nectar or honey
2/3 c. ginger ale
¼ c. fresh strawberries, cut up (added for color)
Zest of one lemon
Juice of ½ lemon
Combine all ingredients in a saucepan. Cover and cook over medium low heat for approximately ten minutes, stirring 2-3 times during cooking. Cool. Store in refrigerator.
May be eaten warm or cold. Great topped with whipped cream and a sprig of mint.