Strawberry-Rhubarb Compote with Ginger and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This recipe is an accompaniment for Vanilla-Citrus Tea Ring . Any remaining compote would be great for breakfast or dessert with a spoonful of yogurt or crème fraîche. Ingredients:
2 pounds strawberries, halved if large |
1 pound rhubarb, cut into 3/4-inch pieces |
3/4 cup sugar |
3 tablespoons minced crystallized ginger |
1 tablespoon fresh lime juice |
3/4 teaspoon grated lime peel |
Directions:
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.
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