Strawberry-Rhubarb Compote
Yield
1 servingsPrep
20 minCook
6 hrsReady
7 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
green or pink |
*
|
| 1 | cup |
strawberries
chopped |
*
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
green or pink |
*
|
| 237 | ml |
strawberries
chopped |
*
|
| 59 | ml |
sugar
|
|
| 118 | ml |
water
|
|
Directions
In a heavy-bottomed saucepan, combine rhubarb, sugar and water.
Bring to simmer, then turn heat very low.
Cook without stirring for several hours.
When the rhubarb is very soft, add the strawberries and cook for another hour or so.
Stir gently. Add more sugar if needed.
The ratio of rhubarb to berries is flexible.
