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Strawberry-Rhubarb Compote

4.7

(4)

This recipe was created to accompany Strawberry-Rhubarb "Courting" Cake.

Recipe information

  • Yield

    Makes about 3 1/2 cups

Ingredients

4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
1/2 cup sugar
2 tablespoons water
1 16-ounce package frozen sliced sweetened strawberries, thawed
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Preparation

  1. Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)

TagsCompoteCondimentStrawberryBerryFruitRhubarbDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or LessMake Ahead5 Ingredients or FewerSimmerSummerBon Appétit
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