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Rhubarb-Strawberry Compote With Ginger and Lime

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“Now that rhubarb season is here this is a wonderful way to use some of it uip. I think I found this in an older Bon Appetit - Enjoy. This makes a lot and can be halved.”
READY IN:
23mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1-1/2 lbs. of strawberries and rhubarb in med. sized heavy saucepan.
  2. Add sugar, ginger, lime juice and peel.
  3. Cook over high heat until sugar dissolves, stirring often.
  4. Boil 4 minutes, stirring often.
  5. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
  6. Remove from heat and stir in remaining strawberries.
  7. Cool.
  8. Chill until very cold.
  9. Great served for breakfast with some yoghurt or for dessert over pound cake.

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