Rhubarb-Strawberry Compote With Ginger and Lime |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 16 |
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Now that rhubarb season is here this is a wonderful way to use some of it uip. I think I found this in an older Bon Appetit - Enjoy. This makes a lot and can be halved. Ingredients:
2 lbs strawberries, halved if large |
1 lb rhubarb, cut into 3/4 inch pieces |
3/4 cup sugar (or to taste) |
3 tablespoons minced crystallized ginger |
1 tablespoon fresh lime juice |
1/2 teaspoon lime zest |
Directions:
1. Place 1-1/2 lbs. of strawberries and rhubarb in med. sized heavy saucepan.
2. Add sugar, ginger, lime juice and peel.
3. Cook over high heat until sugar dissolves, stirring often.
4. Boil 4 minutes, stirring often.
5. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
6. Remove from heat and stir in remaining strawberries.
7. Cool.
8. Chill until very cold.
9. Great served for breakfast with some yoghurt or for dessert over pound cake.
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