Strawberry Rhubarb Compote

Name: Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 cups.
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

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

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.

Originally published as Strawberry Rhubarb Compote in Country Woman March/April 1993

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Quiltedbeaders

May 25, 2013

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.