Strawberry Rhubarb Compote
Yield: 6-8 servings
 
Ingredients
  • ½ lb rhubarb, cut into ½ inch pieces
  • ½ lb strawberries, hulled and quartered
  • ½ cup sugar
  • juice of 1 lemon
Instructions
  1. Combine everything in a large bowl and toss to coat the fruit in sugar.
  2. Let this mixture macerate in the fridge for 1-3 hours.
  3. Cook over low heat until the fruit starts to break down, about 10 minutes.
  4. Let cool before serving
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/almond-semifreddo-strawberry-rhubarb-compote/