Rhubarb and Strawberry Compote

"We enjoyed this over low-fat vanilla ice cream -- an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008)"
 
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photo by CoffeeB photo by CoffeeB
photo by CoffeeB
Ready In:
1hr 24mins
Ingredients:
5
Yields:
3 cups
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ingredients

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directions

  • In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
  • Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
  • Stir in strawberries.
  • Transfer to a bowl and stir in mint.
  • Chill until cold (at least 1 hour).

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Reviews

  1. Thank you ellie for a truly delightful and delicious way for me use two of my favorite fruits (well two of many) and indulge in my obsession with icecream. I did use FF FrozenYogurt to offset the use of sugar in this compote. Although there too I did sub a bit of Splenda in with the regular sugar. Also tossed in a sprinkling of allspice and cinnamon. Fabulous~! Thanks for sharing and posting. Made for NewestZaar Tag~
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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