Strawberry Rhubarb Compote
Author: Kim Hickok
Recipe type: Jam, Jellies, Preserves
Serves: 4
- 3-4 cups of rhubarb - trimmed, peeled and cut into ½" pieces
- 2 cups strawberries, halved
- ¾ cup sugar
- ¼ teaspoon cinnamon
- 1 cup water
- Place all ingredients in a heavy saucepan.
- Stir over medium heat.
- Simmer until the fruit is soft.
- Serve warm or at room temperature.
- Yields about 6 cups.
Recipe by Kimversations at https://www.kimversations.com/2014/06/strawberry-rhubarb-compote/
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