Strawberry-And-Rhubarb Conserve

2 qt. strawberries 1-1/2 qt. rhubarb 1-1/2 c. hot water 3 lb. sugar

Prepare the strawberries as for canning. Cut the rhubarb, which should be very tender, into cubes without removing the skin.
Add the water to the sugar, and bring to a rapid boil in a preserving kettle. Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes. Pour into hot sterilized glasses, and when cool seal in the usual way. Label and store.