Strawberry rhubarb compote
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Water |
| 1 | pounds | Fresh rhubarb |
| 1½ | pint | Strawberries |
| ½ | Vanilla bean | |
| Zest of 1 orange | ||
| ½ | cup | Orange juice |
Directions
Garnish: Sugared Pecans, recipe follows Place sugar and water in a large saucepan that has a tightly fitting cover and bring to a boil over low heat, stirring occasionally.
Meanwhile, rinse and string the rhubarb and cut it into 2-inch lengths. Hull and halve the strawberries. When the syrup boils, add rhubarb, berries and remaining ingredients to pan, cover, turn off heat and leave until cooled, the rhubarb and berries will cook in the hot syrup.
Spoon compote into serving bowls and garinsh with the Sugared Pecans.
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