Strawberry Rhubarb Compote

Finish your celebration of Spring with a vibrant Strawberry Rhubarb Compote. This fruit sauce toes the line between tart and sweet, perfect for flaky biscuits, waffles, or on top of shortcake with whipped cream.

Directions

1. Add Rhubarb, sugar, citric acid (added to maintain the pink color), water, and salt to a medium sauce pan.

2. Bring to a simmer and cooking gently, stirring often, until rhubarb has broken down to a saucy consistency.

3. Add Strawberries, continue until softened.

4. Add orange juice, and additional sugar to taste.

5. Cool and serve.

Ingredients

• 3 cups Rhubarb, chopped

• 1.5 cups sugar

• 1 T citric acid

• ¼ cup water

• ½ t salt

• 1 cup Strawberries, chopped

• ¼ cup fresh orange juice