Strawberry-rubarb compote

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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