A Rhubarb Recipe

     Savory is a free publication of the Giant Food Stores.  In their March/April issue they printed a recipe for Rhubarb and Strawberry Compote with a caption that said, "like strawberry-rhubarb pie (only easier)."  The introduction also stated, "Enjoy this compote with steel-cut oats or spoon it on your Sunday pancakes." And they went even further, advising that it is "Beyond breakfast...Serve with poultry or roast pork, or as dessert with vanilla ice cream."  How can you go wrong with such a versatile creation?  Here's the recipe:

RHUBARB AND STRAWBERRY

COMPOTE

Ingredients

12 oz rhubarb

2 cups strawberries

1/2 cup light brown sugar

1 cinnamon stick

1 Tbsp lime juice

Directions

STEP 1: Cut the rhubarb into 1/2" pieces and slice the strawberries.  Place in separate bowls.

STEP 2: Add the rhubarb to a saucepan with the sugar and the cinnamon stick.  Add 2 Tbsp water and bring to a boil.  Reduce heat to low and cook 10 minutes, or until rhubarb is tender.  Set aside to cool for 15 minutes.

STEP 3: Add the sliced strawberries and lime juice to the rhubarb and mix.

Prep time: 5 minutes

Cook time: 10 minutes

Ready in 30 minutes