Strawberry Rhubarb Compote

One Large Carton of Strawberries

Washed, Cleaned, & Halved

5 Stalks of Rhubarb, Washed & Diced

If there was a hard part, that’s it.  With about 15 minutes of prep and 5-10 minutes of stove watching, you end up with a mountain of strawberry compote.  This sweet-tart compote makes a perfect topping for yogurt, oatmeal, pound cake or a buttered biscuit.

Strawberry Rhubarb Compote
makes one large casserole

1 large carton of strawberries, cleaned and halved
5 stalks rhubarb, cleaned and diced
1/2 cup sugar, or to taste
1 Tablespoon cornstarch
1/4 teaspoon cinnamon

In a large dutch oven, place strawberries and rhubarb.  In a small bowl, combine sugar, cornstarch and cinnamon.  Pour sugar mixture over stawberry and rhubarb.  Place dutch oven over a moderate heat and bring to a simmer.  Gently stir, allowing the strawberries to render their juices.  But, do so carefully to prevent crushing them.

When mixture comes to a gentle simmer, taste it.  Add additional sugar, if needed.

When rhubarb is tender, remove compote from the heat.  Serve warm over pound cake, ice cream or yogurt.  (Allow remaining compote to cool and refrigerate.)