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strawberry-rhubarb-compote recipe

Date:    Wed, 29 Jun 94 13:46:10 EDT
 From:    MartiRem@aol.com
 3 Cups chopped rhubarb (green or pink, it doesn't matter)
 1 Cup chopped strawberries
 1/4 Cup (or so) sugar
 1/2 Cup (or so) water
 In a heavy-bottomed saucepan, combine rhubarb, sugar and water. Bring
 to simmer, then turn heat very low. Cook without stirring for several
 hours.  When the rhubarb is very soft, add the strawberries and cook
 for another hour or so. Stir gently. Add more sugar if needed.
 The ratio of rhubarb to berries is flexible.  I'm sure you can prepare
 this recipe faster, but I'm told rhubarb likes to stew slowly
 (macerate?). I start a batch on Saturday, when I'm generally in and
 out of the kitchen anyway. I like the compote warm or cold. If you're
 feeling decadent, it's good over ff ice cream or baked goods.
 kwvegan vegan