There are a number of reasons to love rhubarb, and this strawberry-rhubarb compote — which is divine spooned on top of cake or ice cream — is just one of them.
Yield: 8 to 10 servings.
- 1 pound rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 quart strawberries, washed and hulled
Instructions1. In a medium saucepan combine the rhubarb, sugar, and lemon juice. Cook, stirring gently, for about 5 minutes, or until the rhubarb becomes very soft.
2. Mash. Remove the pan from the heat. Stir in the berries and cool. Spoon on top of cake or ice cream.