Cooking Hussy


Rhubarb and Strawberry Compote June 22, 2008

Filed under: Appetizer,Misc. — cookinghussy @ 7:28 pm

I found this recipe in Bon Appeite and was looking forward to rhubarb in my CSA so I could make it. I made this on Father’s Day with baked french toast. YUM.

3 cups rhubarb – chopped
1 pint strawberries – halved
1/2 cup sugar
1/4 cup splenda
1/4 cup water
3 T. mint

Cook rhubarb with sugar, splenda and water in a nonstick skillet for 7-10 minutes or until rhubarb cooks down. Add strawberries for another few minutes. Transfer to a bowl and mix in mint. Serve with french toast.

Notes: I really enjoyed this compote and loved the fresh mint.

Servings: 6+


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