Fruit Desserts >
| | Strawberry Rhubarb Compote
2/3 cup of sugar
1 cup of water
2 cups of fresh strawberries, washed, hulled and halved
1 pound of rhubarb, cut into 1 inch pieces
Fresh mint sprigs
Combine sugar and water in a medium saucepan, stirring until well blended. Add strawberries, rhubarb, and 1 sprig mint, stirring well. Bring to a boil.
Cover and reduce heat; cook over medium heat 15 minutes or until rhubarb is tender, stirring occasionally. Chill mixture thoroughly.
Spoon mixture into individual serving dishes; garnish each serving with a mint sprig. Yield: 8 servings |
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