Strawberry and Rhubarb Compote

A delightful combination of sweet strawberries and tart rhubarb cooked to perfection

Ingredients

	rhubarb, leaves trimmed, strings removed, cut crosswise into ½ inch pieces
¼ - ½	cups turbinado sugar, depending on taste
1	quart strawberries, hulled and sliced length-wise into ¼ inch pieces

Instructions

• 1. In a medium saucepan set over medium heat, gently cook the rhubarb until just softened while still maintaining its shape. Stir in the turbinado sugar and heat until it dissolves in the rhubarb's juices, then gently fold in the strawberries.
  2. Cook until the mixture starts bubbling, then remove from the heat. Allow the compote to cool slightly before transferring it into a clean mason jar. Refrigerate until ready to serve. It can be stored in the fridge for approximately two to three weeks.

Jul 18, 2024