Strawberry-Rhubarb Compote with Almond Crunch - Kosher Cooking Concepts
Fresh strawberry-rhubarb compote with almond crunch—perfect for spring, lasting up to a week in the fridge and freezing well! Perfectly sweet and tangy, great for dessert or topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.naomirosscooks.com.
Ingredients
- 2 lbs. strawberries (2 quarts)
- 1 lb. rhubarb, woody ends trimmed and sliced ½” pieces
- Juice from ½ lemon (about 2-3 tsp.)
- ¾ cup sugar or more to taste
- ½ cup water (or white wine good too!)
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