Strawberry-rubarb compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | BAGS FROZEN WHOLE STRAWBERRIES; (NO SYRUP) | |
| 1 | BAG FROZEN CUT UP RUBARB | |
Directions
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