Rhubarb Compote With Strawberries
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Chopped fresh rhubarb||4 Cup (64 tbs)|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Whipped cream/Yogurt||2 Tablespoon|
In large saucepan, bring sugar and orange juice to boil over medium heat; add rhubarb.
Cover and reduce heat to low; simmer, stirring occasionally, for 5 to 8 minutes or until rhubarb is tender.
Let cool; refrigerate until chilled or for up to 2 days.