- 1/2 cup water
- 5 cups chopped fresh or frozen rhubarb
- 2 to 4 tablespoons sugar
- 2 cups fresh strawberries, halved
- 1/8 teaspoon ground ginger
- In a large saucepan, bring water to a boil. Add rhubarb and sugar. Cook, uncovered, 5-10 minutes or until rhubarb is tender, stirring occasionally. Remove from heat; stir in strawberries and ginger. Serve warm or cold. Yield: 6 cups.
Reviews forStrawberry 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."