Strawberry Rhubarb Compote Recipe
- 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
- 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.
1/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Strawberry Rhubarb Compote
"This is a nice sweet/sour sauce that went wonderful with our pork chops. I added just a squeeze of fresh lime juice and used a slice of fresh ginger instead of the ground ginger. This will be a staple in my refrigerator."