Photography by Baila Gluck
This simple dessert is the freshness spring flavors at their best. The compote also lasts for over a week in the fridge and freezes beautifully!
Strawberry-Rhubarb Compote with Almond Crunch
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 6-8 servings
Ingredients
- 2 lbs. strawberries (2 quarts)
- 1 lb. rhubarb, woody ends trimmed and sliced ½” pieces
- Juice from ½ lemon (about 2-3 tsp.)
- ¾ cup sugar or more to taste
- ½ cup water (or white wine good too!)
Instructions
- Bring all ingredients to a boil in a large pot over medium high heat.
- Reduce heat medium-low and continue to simmer for 15-20 minutes, until all fruit is tender and liquid is thickened and syrupy.
- Season to taste, adding more sugar as necessary. Remove from heat and cool.
- Chill and serve topped with <a href="http://www.koshercookingconcepts.com/recipe-items/almond-crunch-topping"/>Almond Crunch</a>. <br/></br> Orange-Infused variation: Add 1 tsp. grated orange zest and 1-2 tbsp. orange liqueur.
- Servings : 6-8
- Recipe Type :
No comments yet.