Strawberry Rhubarb Compote
This quick compote will be a hit for your family. I love to add it to ice cream.—Fay Bellgardt, Montrose, Colorado
Total TimePrep/Total Time: 20 min.
- 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.
Originally published as Strawberry Rhubarb Compote in Country Woman March/April 1993
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.