Thursday, October 14, 2010

Strawberry-Rhubarb Compote

Take your share bunch of rhubarb, chop into one-inch chunks and simmer with the strawberries you haven’t already eaten (maybe you have a half-pint left?), along with ½ c. sugar and ¼ c. orange juice. It will cook fairly quickly,

but will thicken a bit if you simmer it carefully for 15 minutes. Serve warm over french toast, pancakes or ice cream sundaes! Serve cool over pound cake or granola. Enjoy!

No comments:

Post a Comment