Recipe Details

  1. Melt butter in a large sauté pan on medium heat. Add rhubarb, orange juice, white balsamic, water, and sugar. Cook until the rhubarb begins to soften (about one minute).
  2. Add strawberries, and continue to simmer on low until mixture has thickened, about 15 minutes.
  3. Puree mixture in blender until smooth, season with chipotle pepper flakes, salt, and lime zest. Serve puree warm, or cool for later use.