Strawberry-Rhubarb Compote |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Serve with my Vanilla-Citrus Tea Ring. Any remaining compote would be wonderful served for breakfast or dessert with a spoonful of yogurt or creme fraiche. From Bon Appetit. Ingredients:
2 lbs strawberries, halved if large |
1 lb rhubarb, cut into 3/4 , pieces |
3/4 cup sugar |
3 tablespoons crystallized ginger, minced |
1 tablespoon fresh lime juice |
3/4 teaspoon lime zest |
Directions:
1. Place 1 1/2 pounds strawberries and rhubarb in medium pot.
2. Mix in 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.
7. Stir in remaining strawberries.
8. Cool.
9. Chill until cold at least 1 hour and up to 1 day.
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