Strawberry Rhubarb Compote Recipe

Every once it a while we like to try new things. We have never tasted rhubarb or made a compote so last week we decide to get all crazy and make a compote with strawberries and rhubarb. The cute little farm stand that we go to had strawberries and local rhubarb on sale and right next to the beautiful red checker cloth display they had little cards with a compote recipe on them. I very loosely followed the directions and measurements. Here's the recipe as I made it:

Strawberry Rhubarb Compote

2 stalks of rhubarb with the leaves removed and cut into 1/2 inch pieces
1 quart of fresh strawberries hulled and quartered
2 tablespoons of water
1/3 ish cup of sugar

1. Place strawberries, rhubarb and water in medium sauce pan and bring to boil
2. Once fruit become juicier from cooking add sugar and stir
3. Simmer until rhubarb is soft and juice is the consistency of a medium syrup
4. Remove from heat and let cool.

I found that 1/2 cup of sugar made our compote very sweet but 1/4 cup still leaves the rhubarb pretty bitter. I think the perfect amount is somewhere between the two around 1/3 of a cup. We served it room temperature over vanilla ice cream but it would be fabulous over a pound cake, sponge cake or even with yogurt. It can be served warm or chilled, what ever floats your boat.