Strawberry Rhubarb Compote

By aarrington

Drizzle on pound cake, ice cream or stir into yogurt, oatmeal

Ingredients

• 1 lb. strawberries, hulled & chopped (3 C)
• 1 C sugar
• 1 T lemon juice
• 1 lb. rhubarb, sliced 1/4" thick
• pinch salt

Preparation

Step 1

Toss strawberries with 1/2 C sugar & lemon juice in medium bowl. Transfer strawberry mixture to fine-mesh strainer set over medium saucepan & let stand, stirring occasionally, for 30 minutes. Do not wash bowl.

Return strawberries to bowl. Add rhubarb, remaining 1/2 C sugar, & salt to strawberry juices in pan & bring to boil over medium-high heat. Reduce heat to medium-low & cook, stirring occasionally, until rhubarb is soft & liquid has thickened, 6-8 minutes.

Stir strawberries into pan & remove from heat. Transfer compote to bowl & let cool to room temperature, about 45 minutes. Serve.