Summary: This compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
Yield: about 8 servings
- 1¾ pounds strawberries, washed, hulled, sliced
- ¾ pound rhubarb, leaves removed, stalks washed, chopped into ½" slices
- ½ c sugar
- dash of vanilla extract, optional
- squeeze of lemon, optional
Put everything into a small saucepan and cook over medium heat until the rhubarb starts to fall apart (adding the vanilla before cooking if you're going to eat this plain or with ice cream or yogurt; alternatively or in addition, you can also add some lemon).