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Rhubarb and Strawberry Compote with Fresh Mint

Adapted By Brennan's 27 Sep 2018

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:

Serve over Brennan’s 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.