Strawberry Rhubarb Compote |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This quick compote will be a hit for your family. I love to add it to ice cream.Fay Bellgardt, Montrose, Colorado Ingredients:
5 cups chopped fresh or frozen rhubarb (about 12 stalks) |
1/2 cup water |
1/4 cup sugar |
2 cups fresh strawberries, hulled and halved |
1/8 teaspoon ground ginger |
Directions:
1. In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold. Yield: 6 cups.
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