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Strawberry-Rhubarb Compote

Strawberries and rhubarb make a perfect spring pairing. The combination enhances their respective flavors; strawberries taste more interesting and rhubarb far less harsh and acerbic. Here, I've used them in a simple strawberry-rhubarb compote, which would go well on sugared ... Read more

Total time: 20 minutes plus 2 hours chilling | Serves 4 to 6
  • 2 cups (1/3-inch) diced rhubarb, about 2 large stalks
  • 1/3 cup sugar
  • 1 cup (1/2-inch) diced strawberries
  • Sugared strawberries, vanilla or strawberry ice cream, for serving

Step 1Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.)

Step 2To serve, spoon chilled over berries or ice cream.

Note: If you prefer serving a simple dessert, consider this recipe, which makes 4 to 6 servings. Whip 1 cup whipping cream with 1 tablespoon sugar until thick. Alternate layers of cream and compote in narrow stemmed glasses; refrigerate up to 2 hours before serving chilled.
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