Rhubarb Confit with Rhubarb Syrup for Improvising

Makes about 2 cups confit and 3 cups syrup

2 1/2 cups dry white wine
3/4 to 1 cup sugar
6 tablespoons wild flower honey
2 to 3 cups strawberries, hulled and halved
2 pounds rhubarb, preferably red stalks, sliced 1/4-inch thick (8 to 10 cups)
2 to 4 tablespoons fresh lemon juice

In a large saucepan, combine the wine, 3/4 cups of the sugar, the honey, and the strawberries and bring to a low boil over moderate heat, stirring occasionally. Cook until the strawberries are flabby and pale, 10 to 12 minutes. With a slotted spoon, transfer the strawberries to a bowl. Occasionally pour juices that collect around them back into the pot. (If the strawberries still have some flavor, save them to eat with yogurt.)

Add the rhubarb and return to a low boil. Cover until the rhubarb has released its juices, about 3 minutes. Uncover and simmer until the rhubarb is falling apart, 6 to 8 minutes.

Working in batches if necessary, pour the mixture through a fine strainer set over a bowl; let sit several minutes, stirring frequently with a rubber spatula or a spoon to extract most of the liquid. Transfer the thick confit left in the strainer into a bowl.

Stir 1 or 2 tablespoons lemon juice and additional sugar into the confit if desired. Transfer the syrup to a jar and add a pinch of salt, 1 or 2 tablespoons lemon juice, and additional sugar if desired. Refrigerate until ready to use.

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