Strawberry Rhubarb Compote
- ½ lb rhubarb, cut into ½ inch pieces
- ½ lb strawberries, hulled and quartered
- ½ cup sugar
- juice of 1 lemon
- Combine everything in a large bowl and toss to coat the fruit in sugar.
- Let this mixture macerate in the fridge for 1-3 hours.
- Cook over low heat until the fruit starts to break down, about 10 minutes.
- Let cool before serving
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/almond-semifreddo-strawberry-rhubarb-compote/
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