strawberry-rubarb compote
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- Parve
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | BAGS FROZEN WHOLE STRAWBERRIES; (NO SYRUP) |
| 1 | BAG FROZEN CUT UP RUBARB |
Place in a pot, cover ¼ way with orange juice and another ¼ water.
Bring to a boil and immedietly lower flame to a simmer. Allow to simmer until rubarb is VERY soft. Add lots of sugar and some vanilla sugar as well. I know this sounds like overkill but I put in a package of strawberry jello as well (it makes a big difference). Taste to make sure it is sweet enough and allow to cool.
Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@...> on Feb 17, 1998
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