Strawberry and Rhubarb Compote

Strawberry and Rhubarb Compote
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You may have seen those long stalks of rhubarb at the farm or grocery this time of year and wondered what it is.  Resembling celery, it is the sweet, yet extremely tart, rhubarb.  I love rhubarb and grew up eating it raw, dipped repeatedly in sugar.  There are ways to cook it, too,

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Rhubarb is often made into pie, and that is delicious, but if you don’t have that kind of time or are trying to be somewhat healthy, you can make this compote.  I eat this all week on top of yogurt, accompanied by some slivered almonds and oats.  I also eat it by itself as a dessert after lunch.

I like it tart (maybe because I grew up eating it raw?), but you can make it sweet as you like by upping the sugar content.

Rhubarb and Strawberry Compote

(serves 6-8)

  • 1 bunch of rhubarb, leaves removed, sliced into small bite-sized pieces.
  • 1 quart of strawberries, washed, tops removed, cut into quarters
  • 1/2 cup orange juice
  • 1 T. sugar (or more to taste)
  1. Place rhubarb and strawberries and sugar in a pan set to low-medium heat and warm up until sugar begins to melt and strawberries and rhubarb soften.
  2. Add orange juice and allow to cook at a simmer with a lid on until rhubarb is soft, stirring occasionally (about 10 minutes).

This can be stored for up to a week in the refrigerator or in the freezer for up to a year.  It is delicious served warm (your morning oatmeal) or cold (ice cream!).

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FYI: Although the leaves of the rhubarb plant are beautiful, they are toxic to you and your pets, so cut them off and toss them if they are still attached when you bring them home from the store.