arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Rhubarb and Strawberry Compote with Fresh Mint

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 3 cups

Ingredients

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

Description
Serve over Brennan’s Vanilla Ice Cream, angel food cake, pancakes, or waffles.

Preparation
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.