Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

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  • 2 cups fresh rhubarb, washed and cut into 1-inch chunks
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 cups fresh strawberries, hulled and sliced
  • Pinch of sea salt


Combine rhubarb, ginger, sugar and water in a medium saucepan. Bring just to a boil. Reduce heat, cover, and simmer until rhubarb is tender, about 5 minutes. Turn off the heat. Mix in berries and salt.

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