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Strawberry-Rhubarb Compote

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“Serve with my Vanilla-Citrus Tea Ring. Any remaining compote would be wonderful served for breakfast or dessert with a spoonful of yogurt or creme fraiche. From Bon Appetit.”
READY IN:
20mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1 1/2 pounds strawberries and rhubarb in medium pot.
  2. Mix in 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.
  7. Stir in remaining strawberries.
  8. Cool.
  9. Chill until cold at least 1 hour and up to 1 day.

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