Strawberry-Rhubarb Compote

Yield: About 3 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Strawberries and rhubarb are a classic spring pairing. Serve this at breakfast over yogurt, pancakes, waffles or oatmeal, or for dessert with vanilla ice cream or whipped cream.

Ingredients

  • 1 pound fresh rhubarb, cut into 12-inch-wide pieces (about 3 cups) Add to list
  • 3/4 cup sugar or 1/3 cup agave syrup Add to list
  • 1/4 cup water (only if using sugar) Add to list
  • 1 pint fresh strawberries, hulled and halved Add to list

Preparation

Combine all ingredients in a heavy, large saucepan. Cover and heat over medium low until the mixture comes up to a simmer.

Uncover and stir, cooking for about 5 minutes, or until rhubarb begins to break apart and strawberries are softened.

Remove from heat and let cool for 1 hour before serving. Keeps in the fridge for 1 week or in an airtight container in the freezer for 6 months.

Source: Sound Consumer, May 2011

More about: rhubarb, strawberries

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