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Rhubarb and Strawberry Compote With Fresh Mint

By The Bon Appétit Test Kitchen

4.7

(44)

Image may contain Cutlery Spoon Food and Waffle
Rhubarb and Strawberry Compote with Fresh MintLisa Hubbard

Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.

Recipe information

  • Total Time

    1 hour 20

  • Yield

    Makes about 3 cups

Ingredients

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

Preparation

  1. Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

TagsCompoteCondimentFruit DessertDessertRhubarbFruitStrawberryBerryMintHerbs & SpicesBreakfastBrunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerSimmerSpringSummerBon Appétit

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