Rhubarb and Strawberry Compote

ellie_'s Note:

We enjoyed this over low-fat vanilla ice cream -- an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008)

• Total Time: 1 hrs 24 mins
• Prep Time: 1 hrs 9 mins
• Cook Time: 15 mins

Ingredients:

Yield: 3 cups

• 3 cups rhubarb , cut into 1/2 inch pieces (about 1 pound)
• ½ cup sugar
• ¼ cup water
• 2 cups strawberries , halved
• 2 tablespoons fresh mint , chopped

Directions:

1. In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
2. Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
3. Stir in strawberries.
4. Transfer to a bowl and stir in mint.
5. Chill until cold (at least 1 hour).

Reviews

[CoffeeB]

Thank you ellie for a truly delightful and delicious way for me use two of my favorite fruits (well two of many) and indulge in my obsession with icecream. I did use FF FrozenYogurt to offset the use of sugar in this compote. Although there too I did sub a bit of Splenda in with the regular sugar. Also tossed in a sprinkling of allspice and cinnamon. Fabulous~! Thanks for sharing and posting. Made for NewestZaar Tag~