Cook: Rhubarb and Strawberry Compote with Fresh Mint - Serve up the compote more than vanilla otherwise strawberry ice cream, angel food cake, pancakes, or waffles.
Ingredient
* 3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
* 3/4 cup sugar
* 1/4 cup water
* 1 1-pint container fresh strawberries, hulled, halved
* 2 tablespoons chopped fresh mint
Preparation
Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
* 3/4 cup sugar
* 1/4 cup water
* 1 1-pint container fresh strawberries, hulled, halved
* 2 tablespoons chopped fresh mint
Preparation
Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
