Rhubarb and Strawberry Compote Recipe

1. 1

   Place the rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium, nonreactive bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.

2. 2

   Meanwhile, place the remaining 1/4 cup sugar, strawberries, and vanilla pod and seeds in a small bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.

3. 3

   Transfer the rhubarb mixture to a medium saucepan over medium heat.

4. 4

   Cook, stirring occasionally, until the mixture starts to bubble and the rhubarb releases its juices, about 5 minutes.

5. 5

   Reduce the heat to medium low, cover the pan, and simmer, stirring occasionally, until the rhubarb starts breaking apart, about 5 minutes.

6. 6

   Stir the strawberry mixture into the rhubarb mixture and simmer uncovered for an additional 5 minutes.

7. 7

   (Dont stir too oftenyou want the strawberries to hold their shape.)

8. 8

   Remove from the heat, discard the vanilla pod, and set aside to cool.

9. 9

   Refrigerate the cooled compote in a container with a tightfitting lid for up to 4 days.

* Per serving · 4 servings · Values may vary.

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