How small are you looking for? Joy of Jams has one for 3 pints (6 jelly jars) but that can be halved. 1 large lemon 2 pounds of strawberries, hulled 3/4 pound of rhubarb, cut into app. 3/8-inch cubes 4 1/4C sugar 1. Squeeze the juice from the lemon. Put the seeds into a spice bag, and put the bag and juice into a preserving pan. Add the strawberries and slice or mash them if they are large and firm. Add the rhubarb. Over low heat, simmer the contents until the rhubarb is tender, about 30 minutes. (Thawed and drained may take less - frozen and not drained may take more) 2. Remove the pan from the heat and add the sugar. Stir over medium heat until sugar is dissolved. Raise the heat to medium-high and boil the jam, stirring and skimming off the foam, until a drop mounds in a chilled dish. 3. Ladle the jam into pint or half-pint mason jars. Add lids and rings, and process the jars for 10 minutes in a boiling-water bath. Small Batch (by Ellie Topp) has a rhubarb variation of Favorite Strawberry Jam, strawberry version yields 2.5 C, rhubarb version yields 3C: 4C halved or quartered firm strawberries (for rhubarb version *add* 1C finely chopped rhubarb) 2C sugar 1/4C lemon juice 1. Mix berries (and rhubarb) with sugar and let stand for 8 hours, stirring occasionally. 2. Place mixture in medium stainless saucepan. Bring to a boil over medium heat. Add lemon juice, return to boil, and boil rapidly for 5 minutes. Remove from heat, cover and let stand 24 hours. 3. Bring mixture to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Remove from heat. 4. Ladle into hot jars and process for 10 minutes. HTH

I love rhubarb, I even have a rhubarb section in my recipe file. I hope daisyduckworth sees this, she has some great recipes. Here's a few of mine: CRUNCHY SUGAR RHUBARB MUFFINS 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/3 cup vegetable oil 3 large eggs, beaten 1/2 cup milk 1 cup rhubarb, cut into 1/2-inch pieces 1/2 cup large-grained sugar like Demerara (optional) Preheat oven to 350. Grease muffin pans or line with muffin papers. Sift together dry ingredients. Add oil, egg and milk. Stir until just mixed. Gently fold in the rhubarb, then fill the muffin cups two-thirds full. Top with the Demerara sugar and bake for 20 minutes, or until the muffins spring back when lightly pressed in the center. Let cool for 5 minutes before removing from pans. Makes 10 to 12 muffins Rhubarb Crisp with Ice Cream 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups) 2/3 cup sugar 2 tablespoons all purpose flour 1 tablespoon unsalted butter, melted 1/2 teaspoon grated orange peel 1/2 teaspoon ground cinnamon Streusel 2/3 cup (packed) golden brown sugar 1/3 cup chopped toasted walnuts 1/4 cup all purpose flour 2 tablespoons unsalted butter, melted Buttermilk Ice Cream For rhubarb: Preheat oven to 375F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup rameki Place ramekins on large baking sheet and bake rhubarb 10 minutes. Meanwhile, prepare streusel: Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes. Serve crisps warm with a scoop of Buttermilk Ice Cream. RHUBARB-CRANBERRY COBBLER For an elegant touch, serve the cobbler in oversize goblets and top with ice cream. 2 cups sugar 31/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 8 cups frozen rhubarb (about 2 pounds), unthawed 1 cup fresh or frozen cranberries 1/4 cup frozen concentrated cranberry juice cocktail, thawed 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 1/2 cup whole milk 1 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Vanilla ice cream Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in lar bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream. Makes 8 to 10 servings. Happy eating.

The strawberry/rhubarb combo is a very traditional blend. It's hard to sub for it. I'd be more inclined to try a strawberry/apple or strawberry/ blueberry mixture. Adjust the sugar a little if you think it might be too sweet, you can always add more as the filling is cooking. Strawberry/pineapple might be good too..... Nancy

The cake is garnished with fresh strawberries. Now the best type of strawberry cake has sliced bananas and strawberries sitting on top, & between the layers. I found the same recipe of Paula's, and the second one calls for 10oz. of pureed strawberries in the batter, while the recipe I have calls for 15 oz. The frosting is only 1/4 c., which is noted in the directions. Glad I caught that! I'm going to do the 10oz instead of 15oz. Tuesday, did you measure your puree before you added it to the cake? I can tell already the cake will be heavy, which is my favorite. I make a to-die for Red Velvet cake that has chocolate pudding in the recipe and the texture is perfect. The recipe was given to me by an elderly farm wife, so I knew it would be good before I made it. lol