Rhubarb-Strawberry Compote
Notes: This homey dessert was adapted from a recipe by Janet Rikala, former pastry chef at Postrio in San Francisco. You can substitute 2 teaspoons vanilla extract for the vanilla bean if desired; cook with fruit in step 2. You can cook the compote (through step 2) up to 1 day ahead; cool, cover, and chill. Stir gently over low heat until hot.
- Servings: 8
Source: Sunset Magazine
Ingredients
- pounds strawberries
- pounds fresh rhubarb
- About 3/4 cup sugar
- teaspoons cornstarch
- vanilla bean
- teaspoon grated orange peel
- teaspoon ground cinnamon
- quart vanilla ice cream
- Lattice Cookies or shortbread cookies, optional