Gingery Strawberry and Rhubarb Compote

1918

Celebrate the coming of summer with this strawberry and rhubarb compote, which you can use to top vanilla ice cream, pound cake or waffles.

Gingery Strawberry and Rhubarb Compote

1/2    cup water
1/4    cup freshly squeezed orange juice
3/4    cup granulated sugar
1/4    cup brown sugar
1       small piece of fresh ginger (1 to 11/2 inches long), peeled and quartered
1       pound fresh rhubarb, cut into 11/2-inch pieces
1       tablespoon freshly grated orange zest
1       pint strawberries, hulled and halved

Bring water, orange juice, sugars and quartered ginger to a boil in a heavy saucepan over medium heat. Add rhubarb, bring the mixture to a boil, then lower the heat. Partially cover and simmer for 3 to 4 minutes until the rhubarb is soft but retains its shape. Remove from heat. Gently stir in the orange zest. Cool mixture to room temperature, remove the ginger, then stir in the strawberries. Serve immediately or refrigerate until needed.

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