This is a good way to use up leftover cherries and rhubarb.
- 6 cups rhubarb chopped into 1/2″ pieces
- 3 cups cherries halved
- 2 tbsp grated ginger
- 1 1/2 cups sugar
Mix everything together in a sauce pan and let sit 15 minutes. Bring to a boil, then simmer until thick, about 15 minutes. Let cool for 2 hours before serving. Good on top of pound cake, ice cream etc.