Ingredients
1.4 kg peeled and chopped rhubarb
475 g strawberries, hulled and quartered
125 g white sugar
1 pinch salt
240 ml half-and-half, or as needed
Directions
Step 1
In a large bowl, combine the rhubarb, strawberries, and sugar. Mix well to evenly coat the fruit with sugar. Let it stand for 15 minutes.
Step 2
Transfer the fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and allow to cool.
Step 3
Spoon the stewed fruit into serving bowls. Drizzle each serving with a few spoonfuls of half-and-half.