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Author Notes: Great served hot on vanilla ice cream, or cold with yogurt in the morning. This compote freezes great, and lasts a long time. —Elena
cup Rhubarb (1-inch cubes)
Water (as needed)
- Chop up the strawberries and rhubarb into about 1-inch cubes. You can also
- Put a pot on the stove, then put all the fruit into the pot. Add your sugar and water to the fruit.
- Stir until the fruit is soft and gooey, or until you like the consistency. This recipe is totally adaptable to what you want, so you can replace or add any fruit or other ingredients!