Rita's "Strawberry/Rhubarb Compote"


Here's something more recent (2020's) from mom, quickly a new favorite.
A great spring/summer treat where you can find fresh rhubarb and strawberries. Chef Rita prefers and looks for "no sugar added" marmalade, but reduced sugar varieties also work (or for non-calorie-watchers, use regular with sugar and don't add low-cal sweetener).

1/2 lb. rhubarb, cut into 1/2" pieces

1/3 cup 'no-sugar-added' marmalade

2 cups sliced strawberries

1/2 teaspoon vanilla

1/4 teaspoon cinnamon


In a non-reactive pan [i.e., "old-fashioned" non-coated], stir together rhubarb and jam. Cover and cook over low heat for 10 minutes, stirring occasionally until rhubarb breaks down.

Stir in vanilla and sliced berries. Add Cinnamon (add sweetener if not sweet enough, either sugar or substitute).

Cool, cover, and refrigerate (or eat at room temperature).

Enjoy!





Apple Crumble | Barbara's Chicken | Edurne's Tortilla | Ellen's Cookies | Joey's Fruit Medley | Maria's Tiramisu | Rita's Skirt Steak Marinade

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Last Updated: Monday, 05-Jul-2021 17:27:55 EDT
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