I love jam. And rhubarb. And Strawberries.
Since Tropical Storm Andrea is sitting over New Jersey right now I decided to combine the last two to make the first one. I had all the supplies on hand except pectin so I searched the web and found a recipe made without pectin. You can find the original link here - I modified it a bit because I had 3 1/2 cups rhubarb and 2 1/2 cups strawberries. But, I figured the ratio was 3 cups fruit to 2 cups sugar so I used 4 cups sugar total. After 20 minutes of continuous boiling it was ready. Perfection. Setting up beautifully as I write. Generally I don't process my jam for canning so this will just go in the fridge and most likely be gone in a month or so!
Make something sweet today and keep dry.