Strawberry-Rhubarb Compote With Fennel Recipe

• 3/4 pound (350g) rhubarb, diced
• 10 ounces (300g) strawberries, hulled and quartered
• Up to 1/2 cup (100g) sugar (see note)
• 1/2 teaspoon ground fennel seed (from about 3/4 teaspoon whole seeds)
• Pinch kosher salt

1. In a medium saucepan, combine rhubarb with 1/2 cup water and bring to a simmer over medium-high heat. Lower heat to maintain a fast simmer, cover, and cook until rhubarb is fully softened and beginning to break down, about 4 minutes.
2. Uncover and add strawberries, sugar to taste (see note), fennel, and salt. Continue to cook uncovered over medium-low heat, stirring occasionally, until strawberries are very soft and plump, about 10 minutes; if compote becomes too thick during cooking, add a small amount of water to thin slightly. Serve hot or cold. Compote will keep for up to 5 days refrigerated in a sealed container.

rhubarb, strawberries, sugar, ground fennel, kosher salt

Taken from www.seriouseats.com/recipes/2016/06/strawberry-rhubarb-fennel-compote-recipe.html (may not work)