Strawberry-Rhubarb Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe was created to accompany Strawberry-Rhubarb Courting Cake. 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 |
Directions:
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.)
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