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Strawberry-Rhubarb Compote

Time 20 minutes
Yields Serves 4 to 6
Strawberry-Rhubarb Compote
1

Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.)

2

To serve, spoon chilled over berries or ice cream.

If you prefer serving a simple dessert, consider this recipe, which makes 4 to 6 servings. Whip 1 cup whipping cream with 1 tablespoon sugar until thick. Alternate layers of cream and compote in narrow stemmed glasses; refrigerate up to 2 hours before serving chilled.

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