This quick compote will be a hit for your family. I love to add it to ice cream.—Fay Bellgardt, Montrose, Colorado
- 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
- 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.
Originally published as Strawberry Rhubarb Compote in Country Woman March/April 1993, p35
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