Ingredients
1 cup (250 ml) frozen or drained pitted sour cherries
1 cup (250 ml) cut 1/2 inch/1 cm pieces fresh or frozen rhubarb
1/4 cup (50 ml) granulated sugar
1 teaspoon (5 ml) lemon juice
Preparation
Combine all ingredients in a small saucepan. Bring to boil over medium-high heat, stirring often. Reduce heat, cover and simmer for 7 minutes, stirring occasionally. Uncover and simmer until rhubarb breaks down, about 3 minutes. Scrape into bowl; refrigerate until cold, about 1 hour. Excellent over panna cotta, yogurt, ice cream
