Hella Bitter's Strawberry-Rhubarb Compote w/Whipped Cream

By • April 24, 2013 0 Comments

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Makes 3 1/2 cups

Strawberry-Rhubarb Compote

  • 4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
  • 1/2 cup Sugar
  • 2 tablespoons Water
  • 1 16-ounce package frozen sliced sweetened strawberries, thawed
  • 1 tablespoon Hella BItter Aromatic
  1. 1. Combine rhubarb, sugar and water in heavy medium saucepan.
  2. 2. Bring just to boil.
  3. 3. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes.
  4. 4. Remove from heat; mix in berries, Hella Bitter Aromatic. Chill until cold.

Whipped Cream

  • 1 cup Heavy or Whipping Cream
  • 1 tablespoon Sugar
  • 1 teaspoon or 4 dashes Hella Bitter Aromatic
  1. 1. Combine Sugar and Cream. When mixture begins to thicken add bitters.
  2. 2. Continue whipping until desired thickness. We like soft peaks.
  3. 3. Use as a topping on any dessert fit for whipped cream.
  4. 4. Enjoy!

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