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Strawberry-Rhubarb Compote with Ginger and Lime

02 May

from an undated Bon Appetit clipping

2 lbs. strawberries, halved if large
1 lb. rhubarb, cut into 3/4-inch pieces
3/4 C sugar
3 tbsp. minced crystallized ginger
1 tbsp. fresh lime juice
3/4 tsp. grated lime peel

Place 1 1/2 lbs. strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day. Serve over a nice buttery pound cake or vanilla ice cream for dessert, or over plain yogurt with a side of toast for breakfast!

makes about 5 cups