Strawberry Rhubarb Compote
Ingredients1 lb rhubarb 1 pint strawberries ½ cup sugar ¼ cup water 2 tablespoons mint (optional)
Preparation Cut the rhubarb into ½ inch wide pieces. Hull the strawberries and slice them in half. In a large saucepan combine the rhubarb with the sugar and water. Bring to a simmer and stir until the sugar dissolves. Continue to simmer until the rhubarb softens but still holds its shape, about 7 minutes. Remove the saucepan from the heat and stir in the strawberries. Place the mixture into a bowl to cool and add the mint. Refrigerate until chilled. Spoon over toasted and well buttered whole grain bread, pancakes, or waffles. Also great in yogurt or on top of ice cream!