What do you do when you have piles of strawberries and rhubarb leftover from jam making (because you forgot to bring the recipe to the market and therefore erred on the side of caution...)? You make strawberry rhubarb compote of course! It takes almost no time to whip up and has an outstanding flavor. You can serve it over pancakes, ice cream, crepes (pictured below) or even lemon cake (I did that for book club and the ladies went wild). Doesn't matter what you put it on--could even be a spoon--I hope you'll try it, and soon.
Look for me tomorrow over at Bob's Red Mill. I'm a guest blogger there and I developed a gluten free, casein free recipe (those crepes) in honor of Autism Awareness Month. Chances are Autism has impacted someone in your family or circle of friends. Take a moment to learn more about it.
Strawberry Rhubarb Compote
Put this on everything. That's all I'm going to say about that.
Prep time: 5 minutes
Total time: 12 minutes, plus time to cool
Yield: about 2 cups
2 cups of rhubarb, sliced 1/2 inch pieces
1/2 cup sugar
2 tablespoons water
1 pounds strawberries, hulled and quartered
1 tablespoon fresh mint leaves, thinly sliced
1. Place rhubarb and sugar in a medium size pot over medium heat. Bring to a simmer, reduce heat and continue to simmer for about 7 minutes, until the rhubarb is tender.
2. Gently stir in the strawberry quarters and pour into a bowl to cool the mixture slightly. Stir in the mint leaves, and drizzle over warm crepes (or refrigerate for later use).