Date: Wed, 29 Jun 94 13:46:10 EDT
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.