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Rhubarb & Strawberry Compote with Fresh Mint
Makes about 3 generous cups
Ingredients:
3 cups ½-inch-wide pieces fresh rhubarb (cut from about 1 pound)
½ to ¾ cup sugar (sweeten to taste)
¼ cup water
2 cups fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint
Instructions:
Combine rhubarb, sugar and ¼ cup water in heavy large saucepan over medium heat. Bring to 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.
