RHUBARB - Strawberry & Rhubarb Compote

By Unblond1

Ingredients

• 6 large stalks of rhubarb (1 lb., 10 ounces after trimming and chopping)
• 1 600 gram bag of frozen, sliced strawberries
• 1/2 cup superfine sugar
• 1 pinch of kosher salt
• juice of 1/2 lemon
• 1 vanilla bean, split and seeds scraped (bean removed at end) Optional

Details

Servings 28

Preparation

Step 1

Trim the ends of the rhubarb and wash very well to remove all grit and sand and chop into small uniform pieces, about 3/4" to 1" wide.

Wash, hull and Chop the strawberries into quarters if using fresh strawberries.

Combine fruit in a large saucepan and add the lesser amount of sugar.

Place the pan over medium heat for 5-­8 minutes until the liquid starts coming out of the strawberries and begins to boil, then turn down the heat and simmer for 20­-30 minutes until rhubarb becomes a sauce, stirring occasionally.

Set aside to cool completely then refrigerate or freeze in ziplock bags for longer storage.

Makes approximately 7 cups.

Nutrition Facts
28 - Servings (1/4 cup each)

Calories 24.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.4 mg
Potassium 32.8 mg
Total Carbohydrate 2.4 g
Dietary Fiber 0.8 g
Sugars 4.7 g
Protein 0.3 g