| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Desert, Fatfree |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Chopped rhubarb (green or |
|
|
Pink, it doesnt matter) |
| 1 |
c |
Chopped strawberries |
| 1/4 |
c |
(or so) sugar |
| 1/2 |
c |
(or so) water |
INSTRUCTIONS
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. Im sure you can prepare this
recipe faster, but Im told rhubarb likes to stew slowly (macerate?). I
start a batch on Saturday, when Im generally in and out of the kitchen
anyway. I like the compote warm or cold. If youre feeling decadent, its
good over ff ice cream or baked goods.
From: MartiRem@aol.com. Fatfree Digest [Volume 9 Issue 9] June 30, 1994
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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