Strawberry Rhubarb Compote
Strawberry Rhubarb Compote
Tart yet Sweet
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Strawberry Rhubarb Compote


Makes about 2 cups
  • 2 cups hulled, sliced strawberries
  • 2 cups sliced rhubarb (about 1/2″ thick slices)
  • 1/4 cup sugar *
  • 3 tablespoons fresh-squeezed orange juice
Recipe by Anna Watson Carl
Photo by: Signe Birck


Sample step.
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Combine the rhubarb, strawberries, and sugar in a medium, heavy-bottomed saucepan over medium heat. Stir until the sugar melts, about 3 minutes. Let simmer for an additional 4 to 5 minutes until the rhubarb and strawberries are mostly broken down, but with still a few chunks remaining. Stir in the orange juice and pour into a heat-proof bowl to let cool.

You can store the compote for up to a week in a sealed container in the refrigerator. Serve with the scones, on toast, with Greek yogurt and granola, over ice cream, with pound cake…the possibilities are endless!

* Feel free to reduce the sugar if you want it slightly less sweet.

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