Rhubarb-Strawberry Compote

Rhubarb-Strawberry Compote
Photo by James Carrier


  • 1 ½ pounds fresh rhubarb
  • Lattice Cookies or shortbread cookies, optional
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • 1 ½ pounds strawberries
  • 1 vanilla bean (see notes)
  • 1 quart vanilla ice cream
  • + 2 more ingredients
    • About ¾ cup sugar
    • 1 teaspoon grated orange peel

1. Rinse and stem strawberries; cut each in half lengthwise. Rinse rhubarb well; trim off and discard ends. Slice stalks crosswise into 3/4-inch pieces.2. In a 3- to 4-quart pan, mix 3/4 cup sugar and cornstarch. Add berries and crush with a potato masher. Cut vanilla bean in half lengthwise and ...

View full recipe at My Recipes


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