Strawberry-Rhubarb Compote

There hasn't been much cooking going on around here, with all the fixing and selling and packing and painting and moving we've been doing.  But thanks to a couple fellow p-patchers who have given me rhubarb, I've found a way to make three batches of strawberry-rhubarb compote.

It's been the only homemade thing to cross our lips lately, which could be part of the reason we're both so crazy about it.


This stuff is easy, fast, and comes together in a sauce pan (which is lucky because it's the only pot I haven't packed).  And it's oh-so-versatile.  We've been eating it on ice cream (Snoqualmie Vanilla), in Ebelskivers, and on pound cake.  Probably would be great on waffles, too.

Strawberry-Rhubarb Compote

4 or 5 stalks fresh rhubarb, sliced
1/2-3/4 cup diced strawberries
a scant 1/4 cup white or cane sugar
1 Tb. water

Put everything in a sauce pan, stir it up, and let it macerate for about 10 minutes.  Bring it to a boil over medium heat and turn it down to simmer for a few minutes, covered -- until the strawberries break apart and the rhubarb has all separated into strands.  Remove from the heat and cool a bit before serving.

Comments

sherilee said…
Or, just straight out of the bowl? Sounds delightful--rhubarb screams spring to me!
Anonymous said…
Hmmm. I think I've seen this kind of creation before. When you serve with ice cream, I hope you chill your bowls first.

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