Title: Gingered Strawberry-Rhubarb Compote
Categories: Passover Fruit
Yield: 4 Servings

4	c	Diced fresh rhubarb, 1 to 1
3/4		Pounds
2	c	Strawberries, hulled and
		Halved
1/2	c	Sugar
1/2	c	Fresh orange juice
1		Orange, grated zest only
1		Lemon, grated zest only
2	tb	Chopped candied ginger
		(Optional)
		Kosher salt (dash)

Combine all of the ingredients ina heavy nonreactive saucepan and stir well. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender. Cover and refrigerate until serving time.

To serve warm, reheat slowly. If desired, serve the compote over ice cream, frozen yogurt or plain cake.

Makes 8 servings.

[Adapted from "The New Elegant but Easy Cookbook" [Marian Burros and Lois Levine] [A Passover Meal with Tradition; Joan Nathan] [Los Angeles Times Syndicate.] [The Baltimore Sun; April 1, 1998]

Posted by Fred Peters From: Fred Peters Date: 07-14-98 (13:00) The Once And Future Legend (1) Cooking

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