Recipe

Strawberry Rhubarb Compote Recipe


Strawberry Rhubarb Compote Recipe
This is great with vanilla ice cream. Recipe from "Taste of Home" magazine.

Jena

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Ingredients
  • 2 c sugar
  • 2 tbls cornstarch
  • 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.)
  • 2 c fresh or frozen unsweetened sliced strawberries
  • 2 medium navel oranges, peeled and sectioned
  • 1 tsp grated lemon peel
  • 3 c water
  • 1 cinnamon stick (3 inches long)
  • vanilla ice cream

Directions
  1. In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel until blended.
  2. Stir in the water and cinnamon stick.
  3. Bring to a boil.
  4. Cook and stir for 2 minutes.
  5. Reduce heat and simmer uncovered for 50-60 minutes or until thickened.
  6. Discard cinnamon stick.
  7. Cool.
  8. Refrigerate until chilled.
  9. Serve over the ice cream.
  10. Yields 7 cups.

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