Strawberry-Rhubarb Compote
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 10:22pm

Ingredients




2 cups rhubarb cut into ⅓" dice - (2 large stalks)
1 cup sugar
1 cup strawberries cut into ½" dice
Sugared strawberries for serving
Vanilla or strawberry ice cream for ser

Preparation

1 Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.) 2 To serve, spoon chilled over berries or ice cream. If you prefer serving a simple dessert such as a fool, consider this recipe, which makes 4 to 6 servings. Whip 1 cup whipping cream with 1 tablespoon sugar until thick. Alternate layers of cream and compote in narrow stemmed glasses; refrigerate up to 2 hours before serving chilled. 3 This recipe yields 4 to 6 servings. 4 NOTES :