Rhubarb and Strawberry Compote Recipe

• 1 1/2 pounds rhubarb, ends trimmed and sliced into 1/2-inch pieces
• 1/4 cup freshly squeezed orange juice (from 1 medium orange)
• 4 teaspoons finely chopped lemongrass (from a 4-inch piece)
• 3/4 cup granulated sugar
• 1 pound strawberries, hulled and quartered (about 3 cups)
• 1 vanilla bean, split and scraped, pod and seeds reserved (or 1 teaspoon vanilla extract)

1. Place the rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium, nonreactive bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.
2. Meanwhile, place the remaining 1/4 cup sugar, strawberries, and vanilla pod and seeds in a small bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.
3. Transfer the rhubarb mixture to a medium saucepan over medium heat.
4. Cook, stirring occasionally, until the mixture starts to bubble and the rhubarb releases its juices, about 5 minutes.
5. Reduce the heat to medium low, cover the pan, and simmer, stirring occasionally, until the rhubarb starts breaking apart, about 5 minutes.
6. Stir the strawberry mixture into the rhubarb mixture and simmer uncovered for an additional 5 minutes.
7. (Dont stir too oftenyou want the strawberries to hold their shape.)
8. Remove from the heat, discard the vanilla pod, and set aside to cool.
9. Refrigerate the cooled compote in a container with a tightfitting lid for up to 4 days.

rhubarb, freshly squeezed orange juice, sugar, strawberries, vanilla bean

Taken from www.chowhound.com/recipes/rhubarb-and-strawberry-compote-10903 (may not work)