Strawberry-Rhubarb Compote with Ginger and Lime Recipe

Strawberry-Rhubarb Compote with Ginger and Lime Recipe

  • 2 pounds strawberries, halved if large
  • 1 pound rhubarb, cut into 3/4-inch pieces
  • 3/4 cup sugar
  • 3 tablespoons minced crystallized ginger
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon grated lime peel
  1. Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.
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