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Strawberry Rhubarb Compote

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“Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago.”
READY IN:
20mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, bring sugar, orange rind and orange juice to a simmer.
  2. Add rhubarb; simmer gently until tender, about 15 minutes.
  3. Stir in strawberries.

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