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Strawberry-Rhubarb Compote With Ginger And Lime


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  • 2 pounds strawberries halved if large
  • 1 pound rhubarb cut 3/4" pieces
  • 3/4 cup sugar
  • 3 tablespoons minced crystallized ginger
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon grated lime peel


Servings 5


Step 1

Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often.

Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.

This recipe yields about 5 cups.

Any remaining compote would be great for breakfast or dessert with a spoonful of yogurt or crème fraîche.

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