Strawberry Rhubarb Compote.
Ingredients
2 lb- fresh strawberries
1 lb- Rhubarb
1 ½ - Sugar
3 C - Fresh lemon juice
- Tools
Measuring utensils
Small sauce pot
Spoon
Method
- In a small to medium sauce pot bring all ingredients to a boil and reduce heat to a simmer.
- Add a pinch of lemon zest for a bittersweet bite.
- Allow to cool to room temperature, divide into quantities of your choosing.
- I recommend freezing what you will not use with in 7 days. Enjoy.