Ingredients
· 1 cup rhubarb, sliced
· 2 cups strawberries, sliced. Thaw if using frozen
· 1/3 cup sugar
· 3 Tbs water
· ½ Tbs corn starch
· ½ tsp vanilla
· ½ tsp lemon juice
Combine rhubarb, sugar, water, and corn starch in saucepan. Whisk while bringing to boil. Reduce heat and cook until rhubarb is tender, about 5 minutes. Sauce should start to thicken. Remove from heat. Mix in strawberries, vanilla, lemon juice. Cool, keep refrigerated or frozen. Use to top various desserts. For a sweeter compote, increase the amount of sugar added.
Yield: about 2 cups
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