Sunday, June 27, 2010

Rhubarb and Strawberry Compote with Fresh Mint

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

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.

(Note: I cut up the strawberries the day before, sprinkled with a few teaspoons of sugar and let it sit in an airtight container overnight to bring out more juice. I added the strawberries to the compote with the juice.)

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