Strawberry Rhubarb Compote |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 14 |
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This is great with vanilla ice cream. Ingredients:
2 c sugar |
2 tbls cornstarch |
6 c chopped fresh or frozen rhubarb (if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. drain in a colander, but do not press liquid out.) |
2 c fresh or frozen unsweetened sliced strawberries |
2 medium navel oranges, peeled and sectioned |
1 tsp grated lemon peel |
3 c water |
1 cinnamon stick (3 inches long) |
vanilla ice cream |
Directions:
1. In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel until blended.
2. Stir in the water and cinnamon stick.
3. Bring to a boil.
4. Cook and stir for 2 minutes.
5. Reduce heat and simmer uncovered for 50-60 minutes or until thickened.
6. Discard cinnamon stick.
7. Cool.
8. Refrigerate until chilled.
9. Serve over the ice cream.
10. Yields 7 cups.
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