adapted from Martha Stewart's Rhubarb Raspberry Recipe
Round two of Rhubarb! I decided to make a quick and simple compote which can be served warm or cold, over ice cream, yogurt, toast, oatmeal, or by itself with a spoon... :) It's perfect and VERY easy!
Round two of Rhubarb! I decided to make a quick and simple compote which can be served warm or cold, over ice cream, yogurt, toast, oatmeal, or by itself with a spoon... :) It's perfect and VERY easy!
Ingredients
3/4 cup sugar (could have used even less; original recipe called for 1 cup)
1/2 pound fresh rhubarb (sliced in 1 inch thick pieces)
1 pint strawberries (halved or quartered, depending on size)
Directions
In a saucepan over medium heat, bring 1/2 cup water, 3/4 cup sugar and the rhubarb to a simmer. Cook until rhubarb is tender, about 8 minutes. Remove from heat. Fold in strawberries. Let stand until mixture thickens, about 10 minutes. Yum!
1/2 pound fresh rhubarb (sliced in 1 inch thick pieces)
1 pint strawberries (halved or quartered, depending on size)
Directions
In a saucepan over medium heat, bring 1/2 cup water, 3/4 cup sugar and the rhubarb to a simmer. Cook until rhubarb is tender, about 8 minutes. Remove from heat. Fold in strawberries. Let stand until mixture thickens, about 10 minutes. Yum!
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