Rhubarb and Strawberry Compote |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
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We enjoyed this over low-fat vanilla ice cream - an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008) Ingredients:
3 cups rhubarb, cut into 1/2 inch pieces (about 1 pound) |
1/2 cup sugar |
1/4 cup water |
2 cups strawberries, halved |
2 tablespoons fresh mint, chopped |
Directions:
1. In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
2. Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
3. Stir in strawberries.
4. Transfer to a bowl and stir in mint.
5. Chill until cold (at least 1 hour).
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