Strawberry Rhubarb Compote
Ingredients
- 2 ¾ cups rhubarb cut into ½ inch pieces
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 tablespoon cornstarch
- 2 cups strawberries cut into ½ inch pieces
Instructions
- In a medium saucepan, bring to a boil the rhubarb, granulated sugar, lemon juice and orange juice and cook for 3 minutes or until rhubarb is tender.
- Add the cornstarch and strawberries. Continue cooking for approximately 1 minutes at a boil or until strawberries have become tender and mixture thickens.
- Remove from the heat and allow to cool completely.
Notes
Makes approximately 2-3 cups