This compote owes its pretty pink hue to the use of strawberries along with the rhubarb. While the star anise is optional, it gives the dish a bit of intrigue.
Ingredients
SERVINGS: 3 Cup(s)
- 1 pound rhubarb cut into ½ -inch slices (about 3 cups)
- 1½ cups fresh, quartered strawberries
- ½ cup granulated sugar
- 1 piece of star anise (optional)
Preparation
In a medium size saucepan, cook rhubarb, sugar, and the star anise over medium heat, stirring regularly until rhubarb starts to break down. Cover and continue cooking over low heat until the rhubarb has completely broken down, about 10 minutes. Remove from heat and add the strawberries. Cover and let stand 10 minutes. Serve hot, over a stack on pancakes, or cold, swirled into yogurt. For a speedy take on pavlova, mix it in a bowl with store-bought meringues and homemade whipped cream. The compote will keep for a couple of days in the fridge.
