Strawberry-Rhubarb Compote

Serve with my Vanilla-Citrus Tea Ring. Any remaining compote would be wonderful served for breakfast or dessert with a spoonful of yogurt or creme fraiche. From Bon Appetit.

• Ready In: 20 mins
• Yields: 5 cups

Ingredients

• 2  lbs strawberries, halved if large
• 1  lb rhubarb, cut into 3/4 ", pieces
• 3⁄4 cup sugar
• 3  tablespoons crystallized ginger, minced
• 1  tablespoon fresh lime juice
• 3⁄4 teaspoon lime zest

Directions

1. Place 1 1/2 pounds strawberries and rhubarb in medium pot.
2. Mix in sugar, ginger, lime juice, and peel.
3. Cook over high heat until sugar dissolves, stirring often.
4. Boil 4 minutes, stirring often.
5. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
6. Remove from heat.
7. Stir in remaining strawberries.
8. Cool.
9. Chill until cold at least 1 hour and up to 1 day.