Strawberry-Rhubarb Compote

 

Slideshow: More Terrific Condiments

 

  • Servings: Makes about 3-1/2 cups
KEY: Spring, Summer, Cocktail Party, Easter, American, Sauces & Condiments, Fast, Make Ahead

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Ingredients

  • 1 pint strawberries, hulled and quartered lengthwise
  • 1 pound rhubarb, stalks only, cut into 1/2-inch pieces
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1 tablespoon fresh lemon juice

How to make this recipe

  1. Combine all of the ingredients in a medium saucepan and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer for 10 minutes. Remove the vanilla bean and serve warm.

Make Ahead

The compote can be refrigerated for 4 days.

Contributed By Published May 2001

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