Serve as a luncheon soup or as a dessert, with a biscuit or sugar cookie.
1 pint strawberries
1 pound rhubarb
1/2 cup chopped fresh sweet cicely leaves
1/4 to 1/2 cup sugar, to taste (optional)
Garnish: 4 strawberry slices
Hull and slice strawberries; trim and dice rhubarb. Place fruit with water just to cover into a large saucepan over medium heat. Heat to boiling, then reduce heat and simmer 20 to 30 minutes, until fruit is cooked and very soft. Remove from heat and let cool to room temperature. Stir in sweet cicely, and taste for sweetness. Stir in sugar, if desired, to taste. Serve warm or cold. Garnish with a strawberry slice.