Photo by: tomislavmedak
Strawberry-Rhubarb Compote
Food Ingredients:
2 cups rhubarb cut into ⅓” dice – (2 large stalks) 1 cup sugar 1 cup strawberries cut into ½” dice Sugared strawberries for serving Vanilla or strawberry ice cream for ser
Recipe preparation:
1 Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.) 2 To serve, spoon chilled over berries or ice cream. If you prefer serving a simple dessert such as a fool, consider this recipe, which makes 4 to 6 servings. Whip 1 cup whipping cream with 1 tablespoon sugar until thick. Alternate layers of cream and compote in narrow stemmed glasses; refrigerate up to 2 hours before serving chilled. 3 This recipe yields 4 to 6 servings. 4 NOTES :
Recipe source: Foodista recipe
