Strawberry-Rhubarb Compote With Ginger And Lime

Servings: 5 servings



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.