How to Make Rhubarb Strawberry Compote

by Kathy Gori

Nothing says Spring quite like rhubarb, unless it's strawberries. Tall and tangy, short and sweet, together they're the ideal spring duo.

Supplies

  • 1 Pounds Rhubarb
  • 2 Pints Strawberries
  • ¼ Cups Water
  • ¾ Cups Sugar
  • 1 Stick of cinnamon
  • ½ Lemon
  • Instructions

    Step 1

    Clean and chop: 1 lb of fresh rhubarb into 3/4 inch pieces. 2 pints of strawberries into quarters.

    Step 2

    In a large saucepan add in: The strawberry and rhubarb mixture

    Step 3

    1/4 cup of water, 3/4 cup of sugar , 1 stick of cinnamon. Mix it together well

    Step 4

    Turn the skillet to a medium heat, bring to a boil and then reduce everything to a simmer. Simmer it all together for 30 minutes or so until all is softened.

    Step 5

    Add the juice of 1/2 a lemon to prevent discoloration. Check for taste, and serve it up warm or chill and serve cold, or use it as a topping for ice cream.