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Strawberry-Rhubarb Compote

Strawberry-Rhubarb Compote
2 votes, 5.00 avg. rating (93% score)
by in Jun 2001
Strawberry-Rhubarb Compote

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.


  • 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.

Updated Wednesday, June 5th, 2013

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One Response to Strawberry-Rhubarb Compote

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

    Even good served slightly warmed by itself.

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