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Rhubarb Strawberry Mint Compote

Rhubarb and Strawberry Compote with Fresh Mint
Cuisine: Desert
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
  • 3 cups ½-inch-wide pieces fresh rhubarb (cut from about 1 pound)
  • ¾ cup sugar
  • ¼ cup water
  • 1 1-pint container fresh strawberries, hulled, halved
  • 2 tablespoons chopped fresh mint
  1. Combine rhubarb, sugar, and ¼ 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.
  2. Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.


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