Name: Strawberry-Rhubarb Compote
Yield: Makes about 3 1/2 cups
Ingredients: 4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound); 1/2 cup sugar; 2 tablespoons water; 1 16-ounce package frozen sliced sweetened strawberries, thawed; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg

This recipe was created to accompany Strawberry-Rhubarb "Courting" Cake.

Recipe information

Yield
Makes about 3 1/2 cups

Ingredients

4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)

1/2 cup sugar

2 tablespoons water

1 16-ounce package frozen sliced sweetened strawberries, thawed

1/2 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Preparation

Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)