Strawberry-Rhubarb Compote
From Yankee Magazine — June 2001
Sauces, Salad Dressings Recipes | Puddings and Custards Recipes | Fruit Recipes
Yield: 8 to 10 servings.
- 1 pound rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 quart strawberries, washed and hulled
1. In a medium saucepan combine the rhubarb, sugar, and lemon juice. Cook, stirring gently, for about 5 minutes, or until the rhubarb becomes very soft.
2. Mash. Remove the pan from the heat. Stir in the berries and cool. Spoon on top of cake or ice cream.
Reviews by Readers
Even good served slightly warmed by itself. – Anonymous Review
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