Rhubarb Strawberry Compote

This classic combination heralds spring! If you are lucky enough to have rhubarb growing in your backyard, be sure to freeze enough to make this compote year-round. Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the rhubarb, berries and cornstarch in a medium saucepan and cook over medium heat until it reaches a low boil, about 7 minutes. Lower the heat to low and cook until the rhubarb is soft and the mixture has thickened, about 30 minutes. Off heat, add the sugar and lemon zest.

Step 2

Serve warm or at room temperature