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Rhubarb-Strawberry Compote

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Ingredients
  Rhubarb 1 Pound
  Sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Quick cooking tapioca 3 Tablespoon
  Water 2 Cup (32 tbs)
  Strawberries 1 Pint
  Pouring cream/Whipped cream 1 Tablespoon
Directions

Cut rhubarb into 1/4-inch pieces.
Combine sugar, salt, tapioca and water in medium saucepan.
Bring to a boil.
Add rhubarb, bring back to a boil and cook gently, stirring often, until rhubarb is tender (time depends on type and age of rhubarb, very young will only take about 1 minute).
Stir in strawberries.
Remove from heat and let stand 15 minutes.
Stir well and spoon into serving dishes.
Chill well.
Top with pouring cream or whipped cream to serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Interest: 
Gourmet

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