Rhubarb-Strawberry Compote Recipe
Ingredients
1 lb. fresh rhubarb
1 cup sugar
1/4 tsp. salt
3 tbsp. quick cooking tapioca
2 cups water
1 pt. fresh strawberries, sliced
Pouring cream/ whipped cream
Directions
Cut rhubarb into 1/4-inch pieces.
Combine sugar, salt, tapioca and water in medium saucepan.
Bring to a boil.
Add rhubarb, bring back to a boil and cook gently, stirring often, until rhubarb is tender (time depends on type and age of rhubarb, very young will only take about 1 minute).
Stir in strawberries.
Remove from heat and let stand 15 minutes.
Stir well and spoon into serving dishes.
Chill well.
Top with pouring cream or whipped cream to serve.
Combine sugar, salt, tapioca and water in medium saucepan.
Bring to a boil.
Add rhubarb, bring back to a boil and cook gently, stirring often, until rhubarb is tender (time depends on type and age of rhubarb, very young will only take about 1 minute).
Stir in strawberries.
Remove from heat and let stand 15 minutes.
Stir well and spoon into serving dishes.
Chill well.
Top with pouring cream or whipped cream to serve.
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