Rhubarb and Strawberry Compote with Mint
By (Published: )
Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.
Prep Time Cooking Time Servings
4 people
Ingredients:
  • 3 cups 1/2-inch-wide pieces fresh rhubarb
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 1-pint container fresh strawberries, hulled, halved
  • 2 tablespoons chopped fresh mint

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Directions:

  1. Combine rhubarb, sugar and 1/4 cup water in large saucepan over medium heat.

  2. Bring to a simmer and stir occasionally for about 7 minutes.

  3. Remove from heat and stir in strawberries. Transfer to a bowl and stir in mint.

  4. Chill until cold, about 1 hour.

Suitable for these diets:

Vegetarian Vegan

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