Rhubarb and Strawberry Compote with Fresh Mint
Dessert, Pie, Cake, Ice Cream
Ingredients
3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries hulled, halved
2 tablespoons chopped fresh mint
Description
Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.
Directions
Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat.
Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes.
Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes.
Remove from heat. Stir in strawberries.
Transfer to bowl and stir in mint.
Chill until cold, about 1 hour.