This post fits in so well with On the Menu Monday I thought I would run it again:
Welcome again to another PINK Saturday hosted by Beverly at How Sweet the Sound blog. I am in spring mode cooking wise and just made my first batch of my strawberry-rhubarb compote. My dear friend Hinda made some for me a few years ago--what a treat-- and I now make it for myself and my friends. Please visit other Pink Saturday participants list is on Beverly's blog.
Welcome again to another PINK Saturday hosted by Beverly at How Sweet the Sound blog. I am in spring mode cooking wise and just made my first batch of my strawberry-rhubarb compote. My dear friend Hinda made some for me a few years ago--what a treat-- and I now make it for myself and my friends. Please visit other Pink Saturday participants list is on Beverly's blog.
Rhubarb is an early spring harvest and not grown in the too hot South. I get mine at Fresh Market or Whole Foods . Buy jelly jars or Ball Canning jars at the grocery.
Here is the recipe: 4 cups chopped rhubarb the more red the better!
3-4 cups sliced strawberries
1/2 cup water in pan to start cooking rhubarb
1 cup sugar
1 TBS. vanilla
Cook rhubarb in water and sugar on low for about 1/2 hour till soft then add strawberries cook bit longer . I use a teflon pot rhubarb reacts to metals. At end I add the vanilla and I use good vanilla --real vanilla. Your could also use orange juice/zest, or put fresh mint in to add mint flavor then remove the mint leaves.
This can be served cold or hot and can be frozen and shipped or frozen and eaten in dead of winter! Just thaw and serve over ice cream or pound cake or heat and use as topping!
Joining in on:Stone Gable On the Menu Monday:
http://www.stonegableblog.com/2013/04/on-menu-monday-week-of-april-29-2013.html#more
Have a PINK day!
