Rhubarb and Strawberry Compote
Rhubarb and Strawberry Compote might be just the sauce you are searching for. This recipe makes 12 servings with 75 calories, 1g of protein, and 0g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. Head to the store and pick up vanill It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.
Instructions
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.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.
Transfer the rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture starts to bubble and the rhubarb releases its juices, about 5 minutes. Reduce the heat to medium low, cover the pan, and simmer, stirring occasionally, until the rhubarb starts breaking apart, about 5 minutes.Stir the strawberry mixture into the rhubarb mixture and simmer uncovered for an additional 5 minutes. (Don’t stir too often—you want the strawberries to hold their shape.)
Remove from the heat, discard the vanilla pod, and set aside to cool. Refrigerate the cooled compote in a container with a tightfitting lid for up to 4 days.