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Strawberry Rhubarb Compote

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By Sherri Eldridge

Posted July 23rd, 2007

This article is reprinted with permission from Coastal New England Summertime Cooking, by Sherri Eldridge, (1997, Harvest Hill Press)

Coastal New England Summertime Cooking

Servings:	4
Author Notes:	Serve this fruit compote warm or cold, over waffles, pancakes or with yogurt.
Ingredients:	3 cups strawberries 1 1/2 cups finely chopped rhubarb 3/4 cup honey or sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice
Instructions:	Clean and cut strawberries into quarters. Place chopped rhubarb in saucepan with honey or sugar. Cook over medium heat until tender. Add strawberries; cook 7 minutes more. Remove from heat; stir in vanilla and lemon juice. Serve warm or cold, over waffles, pancakes or with yogurt. Diabetic Exchanges: 2 Starch/Bread 1 Fruit