Chef Paul's rhubarb and strawberry compote - New York News

Chef Paul's rhubarb and strawberry compote

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Rhubarb and Strawberry Compote
by Chef Paul


Ingredients:
1 pound of Michigan Rhubarb, washed and chopped into 1 inch lengths
1 pound of strawberries, washed and green tops removed and roughly chop.
2 Tablespoons raw sugar (or more to taste)
½ cup water
1 tablespoon lemon juice
1 pinch of salt

Directions:
Prep the fruits and veg according to the ingredient list.
Place the rhubarb in a non-reactive , non-Teflon saucepan with the water, lemon juice, sugar and salt.
Bring to a boil and then turn down the heat to low and cover pot.
Simmer for about 10 minutes until the rhubarb has broken down and has become fibrous .
Add the strawberries and bring back to boil -  2-3 minutes.  
Turn off the heat and cover.  Let sit for 15 - 20 minutes.
Stir in well and allow to cool.   Taste and if you need to add a little sugar - but remember those strawberries will be super sweet!

Serving suggestions:

In a nice tall glass -  place ½ cup of Strawberry / Rhubarb compote on the bottom.  Top with ½ cup of your favorite yogurt (Mine is Greek plain actually) and then top with a really good granola.
Mix them all together just before eating and enjoy Pure Michigan Rhubarb and Strawberries at their best.  This is a wonderful dessert or a great breakfast dish.



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