Rhubarb and Strawberry Compote

“We enjoyed this over low-fat vanilla ice cream -- an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008)”
READY IN:
1hr 24mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
  2. Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
  3. Stir in strawberries.
  4. Transfer to a bowl and stir in mint.
  5. Chill until cold (at least 1 hour).

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