Recipe by foodtvfan
Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago.
Top Review by Marjorie D.
Thanks for this. I made this not thinking it would be the highlight of the dessert and it was. Really good flavor, with just enough citrus tang from the orange zest/juice. Very good red color. Made and enjoyed on Saturday, left in fridge and enjoyed again Tuesday night. Plan to have more tonight. Thanks!
- 118.29 ml granulated sugar
- 4.92 ml orange rind, grated
- 59.14 ml orange juice
- 709.77 ml rhubarb, chopped
- 236.59 ml strawberry, hulled and sliced