Rhubarb-Strawberry Compote With Ginger and Lime
"Now that rhubarb season is here this is a wonderful way to use some of it uip. I think I found this in an older Bon Appetit - Enjoy.
This makes a lot and can be halved."
- Ready In:
- 23mins
- Ingredients:
- 6
- Yields:
-
5 cups
ingredients
- 2 lbs strawberries, halved if large
- 1 lb rhubarb, cut into 3/4 inch pieces
- 3⁄4 cup sugar (or to taste)
- 3 tablespoons minced crystallized ginger
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon lime zest
directions
- Place 1-1/2 lbs. of strawberries and rhubarb in med. sized heavy saucepan.
- Add sugar, ginger, lime juice and peel.
- Cook over high heat until sugar dissolves, stirring often.
- Boil 4 minutes, stirring often.
- Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
- Remove from heat and stir in remaining strawberries.
- Cool.
- Chill until very cold.
- Great served for breakfast with some yoghurt or for dessert over pound cake.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
