Rhubarb and Strawberry Compote

SERVES: 4

COOK TIME: 40 Min

Combine two of your favorite fruits into one ultimate combination with our easy fruit recipe for Rhubarb and Strawberry Compote. Whether you've just returned from a strawberry festival or you saw a nice big tub on sale at your local grocery store, there's always a good reason to break out this juicy red fruit and turn into the absolute best snacks and desserts.

What You'll Need

1 pound fresh rhubarb, trimmed and cut into 1-inch pieces (see Note)
1 cup sugar
2 cups fresh strawberries, hulled and sliced

What to Do

Place the rhubarb in a large bowl and add just enough cold water to cover; let stand for 10 minutes.
Drain thoroughly and place in a medium-sized heavy saucepan. Sprinkle with the sugar and cook over low heat until it begins to bubble.
Cook for 5 more minutes then add the strawberries.
Cook for 15 to 20 minutes, slightly mashing the fruit with a fork as it cooks.
Serve warm or cold.

Notes

If it isn't fresh rhubarb season, you can substitute a 20-ounce package of frozen rhubarb for the fresh. (And you can even use a 16-ounce package of frozen whole strawberries, too.) Just thaw and drain them completely, then cook as directed above. This is great as is, but for a real treat, use some chilled compote to top vanilla ice cream. It also makes a great topper for French toast.