Strawberry Rhubarb Compote
From jena 16 years ago
- 60 minutes to make
- Serves 14
This is great with vanilla ice cream. Recipe from "Taste of Home" magazine.
Ingredients
- 2 c sugar shopping list
- 2 tbls cornstarch shopping list
- 6 c chopped fresh or frozen rhubarb (If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.) shopping list
- 2 c fresh or frozen unsweetened sliced strawberries shopping list
- 2 medium navel oranges, peeled and sectioned shopping list
- 1 tsp grated lemon peel shopping list
- 3 c water shopping list
- 1 cinnamon stick (3 inches long) shopping list
- vanilla ice cream shopping list
How to make it
- In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel until blended.
- Stir in the water and cinnamon stick.
- Bring to a boil.
- Cook and stir for 2 minutes.
- Reduce heat and simmer uncovered for 50-60 minutes or until thickened.
- Discard cinnamon stick.
- Cool.
- Refrigerate until chilled.
- Serve over the ice cream.
- Yields 7 cups.
People Who Like This Dish 2
- ben Arden Hills, MN
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