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Showing 1-4 of 4
on June 14, 2009
Very yummy. Next time I'd probably add some cinnamon and/or chipotle powder for a little kick, but it's also great as-is.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 21, 2008
on July 04, 2007
The best flavors of summer captured in an easy and flavorful dish. Since I was preparing this to meet my WW Core diet, I replaced the sugar with Splenda adding it in after the initial 7 minutes of cooking time. Another 4 minutes and the fruit was tender and just short of falling apart and swimming in a lush red syrup. Since I used fresh cherries, it involved a little more effort but it was well worth it. I had half served warm over yogurt and the other chilled and served plain. Both were superb!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 10, 2007
This compote is more than delicious. Far superior in my opinion to rhubarb-strawberry combos! A pie from this recipe would (will!) be outstanding. I used fresh rhubarb and canned cherries; it was super easy. I did simmer it, uncovered, quite a bit longer than the suggested 3 minutes (more like 15, watching and stirring carefully) to get the texture I prefer, but that was personal preference. I will make this again and again. Thanks so much for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (331 g)
Servings Per Recipe: 1