Cookbook:Rhubarb Strawberry Compote
Cookbook | Ingredients | Recipes
Ingredients
- 1 1/2 pounds strawberries
- 1 1/2 pounds fresh rhubarb
- About 3/4 cup sugar
- 2 teaspoons cornstarch
- 1 vanilla bean
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
Procedure
Rinse and stem strawberries; cut each in half lengthwise. Rinse rhubarb well; trim off and discard ends. Slice stalks crosswise into 3/4-inch pieces. In a 3- to 4-
quart pan, mix 3/4 cup sugar and cornstarch. Add berries and crush with a potato masher. Cut vanilla bean in half lengthwise and scrape seeds into pan. Add vanilla
pod, orange peel, cinnamon, and rhubarb. Cover and cook over medium heat, stirring occasionally, until rhubarb is soft when pierced, 15 to 20 minutes. Taste, and add
more sugar if desired. Remove vanilla pod.
