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Recipes

Rhubarb and Strawberry Compote

2 lbs. rhubarb
4 baskets of strawberries
6 oz. sugar
1 bundle of mint
1 tbs. butter

 

Peel the rhubarb and cut into½ inch cubes, pour the sugar over the fruit and mix. Let marinate for 2 hours, this will allow the rhubarb to give back au jus. Wash, them quarter strawberries and keep in a bowl. Melt the butter in a saucepan. Over medium heat pout the rhubarb into the saucepan and cook until tender. Add strawberries and cook slowly until it starts to boil. Take off heat and let cool. Keep in the refrigerator for at least two hours. Julienne the mint and add to chilled compote. CAl be served with vanilla ice cream.

serves 8