I apologize in advance for not including very many pictures with this recipe. I wasn't planning on including it in the blog. It's just something yummy I like to make the minute I see rhubarb at the market. But, then, I paired it with a Lemon Sour Cream Sherbet and I knew immediately that it was worth including in the blog.
It's a simple recipe really. Just a few ingredients-- rhubarb, strawberry, lemon, sugar, and water-- so use the ripest strawberries you can. It's delicious on ice cream, oatmeal, yogurt, waffles & pancakes... the list goes on and on. And, between you and me, it's delicious just straight off the spoon. Shhh... I'll never tell.
Strawberry-Rhubarb Compote, (makes about 1 cup)
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/2 lemon, juiced
- 1/4- 1/2 cup sugar, (if you like it sweeter, add more sugar)
- 1/8 cup water
Wash and slice strawberries and rhubarb. Add fruit, lemon juice, sugar & water to a medium-sized pan. Bring mixture to a boil over medium heat. Stir, reduce heat to low, stir occasionally, and let mixture cook down for about 30-45 minutes depending on how thick you want your compote to be.
Serve warm or cold. Will keep in refrigerator for 1 week.