Nothing says spring more than strawberry rhubarb compote. Over ice cream, yogurt, or just by itself its reminds me of my mom. Growing up, we had rhubarb growing in the backyard, as it is a favorite of my mother. She never fails to have some sitting in her refrigerator, freshly whipped up. She is not one to follow a recipe, but make her own with a little bit of this and that.
Strawberry Rhubarb Compote:
- 4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
- 1/2 cup sugar
- 1 16-ounce package sliced sweetened strawberries,
- 1 Lime, juice of
Combine all ingredients in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 10 minutes. Can be served hot or cold. Enjoy!