Rhubarb is very versatile. This Rhubarb, Strawberry Compote would be great on pancakes, ice cream, yogurt, porridge and so much more. It’s worth a try.
|Bundles of rhubarb|
Makes 4 servings
2 cups rhubarb sliced, about 4 stalks
2/3 cup sugar
2 tablespoons fresh lemon juice
2 cups fresh, sliced strawberries
Combine rhubarb, sugar and lemon juice in a medium size saucepan over medium-high heat. Stir until sugar is dissolved then lower temperature to simmer. Cover and cook until tender, about 10 minutes. Add strawberries and simmer 5 more minutes.