Rhubarb and Strawberry Compote with Fresh Mint
Serving Size: Makes 3 cups
3 cups (cut from about 1 pound) 1/2 inch wide pieces fresh rhubarb
3/4 cup sugar
1/4 cup water
1 pint container strawberries, hulled, halved
2 Tablespoons chopped fresh mint
Adapted From: Epicurious.com
Serve over Brennans Vanilla Ice Cream, angel food cake, pancakes, or waffles.
Combine rhubarb, sugar, and ¼ cup water in a heavy large saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.