Strawberry Rhubarb Compote
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Tomorrow is the Fourth of July and if, like so many of us, you are struggling to throw together a party at the last minute, this recipe is perfect. Rhubarb season is short-lived and Independence Day is the ideal occasion to serve a summer fruit compote as a side dish. The prep time is as brief as can be and you can go on preparing other dishes while the compote simmers and cools.

What you’ll need:
3 cups rhubarb, sliced into half inch pieces
3 cups apples, cubed
1 cup strawberries
1/2 cup fresh orange juice
1/2 cup water
1/2 tsp powdered ginger

Directions:
Photos by Dane Feldman.

Combine the rhubarb, apples, orange juice, and water in a saucepan. Bring to a boil and then let simmer until the fruit is soft.


Then, add the strawberries and ginger. Cook until the strawberries soften and the compote reaches the desired texture.


Let cool for at least one hour before serving.

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