Rhubarb Compote

By mamacasma

Many home cooks are leery of rhubarb. But there's no need to be—especially with this recipe, because all you have to do is cut it into pieces and simmer away with strawberries, sugar, apple juice, orange zest and a little vanilla extract at the end.

Ingredients

• 2 lb. rhubarb, cut into 1-in. pieces
• 1 lb. strawberries, quartered
• 1 cup sugar
• 1 ⁄4 cup apple juice
• 1 Tbsp grated orange zest
• 1 ⁄2 tsp pure vanilla extract

Details

Servings 4

Preparation

Step 1

1. In a large heavy-bottomed pot, combine the rhubarb, strawberries, sugar, apple juice and orange zest. Bring to a simmer over medium heat.

2. Reduce heat and gently simmer, stirring occasionally, until the rhubarb has broken down and the mixture has thickened, 55 to 65 minutes; stir in the vanilla. Serve warm, at room temperature or chilled on toast, pancakes, waffles or ice cream, or with goat or ricotta cheese.