Tuesday, July 14, 2015

Strawberry Rhubarb Compote

Strawberry rhubarb is a favorite summer dessert sauce.
Especially when the strawberries are plentiful and sweet and the rhubarb stalks are for sale at the store.
And, it's easy!
Hull two pints of strawberries and, if they are large, slice them in half.
Dice two or three stalks of rhubarb into 1 inch pieces. Place everything in a saucepan with a piece of lemon rind or a tablespoon of lemon zest and add a cup of sugar.
Cook gently over medium heat until the rhubarb is cooked but not falling apart. Taste for sweetness and add more sugar if desired.

Let the sauce cool and refrigerate until ready to serve. I usually like to use the sauce over Greek yogurt, or even better with homemade whipped cream. You can serve it with pancakes or french toast.