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
- 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.
- 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)