Here is another way to use all that rhubarb you have growing in the yard. I like to think of this as a last-minute treat because it is so fast to make and really adds a ton of flavor. Try it over cheesecake and thank me later!
Strawberry Rhubarb Compote
Ingredients:
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1/2 cup sugar (adjust to taste)
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Instructions:
- In a medium saucepan, combine the rhubarb, strawberries, sugar, and orange juice.
- Cook over medium heat, stirring occasionally, until the rhubarb and strawberries are soft and the mixture has thickened, about 15-20 minutes.
- Remove from heat and stir in the vanilla extract.
- Let the compote cool before serving. Store in an airtight container in the refrigerator for up to a week.
Tips:
- For a twist, you can add a pinch of ground ginger or cinnamon.
- If you prefer a smoother compote, use an immersion blender to puree it to your desired consistency.
