Strawberry-Rhubarb Compote

Course : Fruits
Serves: 8
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2 cups rhubarb slices -- (10 ounces by weight)
2 medium apples peeled -- cored, finely diced
1/3 cup sugar -- up to 1/2
1/2 cup water -- up to 3/4
1 quart strawberries -- hulled and halved

Preparation / Directions:

In a heavy-bottomed 3 quart saucepan, combine rhubarb, apple, 1/3 cup sugar, and enough water to cover. Bring to the boil, lower heat and simmer about 10 minutes, stirring occasionally. When fruit is tender, mash apples and rhubarb into a sauce. Add berries and stir about 5 minutes over low heat. Taste, add sugar as desired. Serve warm or cold, as a compote, or as topping for cake or tofutti.


Nutritional Information:

435 Calories (kcal); 2g Total Fat; (3% calories from fat); 3g Protein; 108g Carbohydrate; 0mg Cholesterol; 10mg Sodium

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