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.