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Strawberry-Rhubarb Compote

by in Jun 2001

Yield: 8 to 10 servings.

There are a number of reasons to love rhubarb, and this strawberry-rhubarb compote -- which is divine spooned on top of cake or ice cream -- is just one of them.
Strawberry-Rhubarb Compote

Ingredients:

  • 1 pound rhubarb, chopped
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 quart strawberries, washed and hulled

Instructions:

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.
Updated Wednesday, June 11th, 2014
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3 Responses to Strawberry-Rhubarb Compote

  1. William Donnelly July 25, 2010 at 8:51 am #

    Even good served slightly warmed by itself.

  2. Jim Hallett June 25, 2014 at 5:38 pm #

    Do you have any recipes for rhubarb pie?. It is next to impossible to find anywhere in Michigan – even amongst the high end pie companies (like Traverse Bay Pie Co.). I used to have one from my friends in Seattle when I lived there, but cannot locate it right now.

    Thanks!
    Jim

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