Rhubarb and Strawberry Compote with Fresh Mint

Rhubarb was one of the ingredients I had never experienced until I moved to NYC.  My first spring in NYC I noticed that it was on restaurant menus everywhere.  In the past few years I have made a few dishes with rhubarb (like this Strawberry Rhubarb Crisp with Cardamom and Nutmeg) and I have a few others, including a cake, that I would like to try.  This compote served with vanilla ice cream was the dessert I served with our ribs, coleslaw and cornbread.  It was delicious with the vanilla ice cream.  I loved the slightly tart rhubarb with the strawberries and the fresh mint.  I think the fresh mint is what really made it.  If you like things a little less sweet, I would cut back on the sugar a little.  But a really nice dessert.  I think the compote would work really well on top of some angel food cake or Belgian waffles.  And I'm considering eating it tomorrow for breakfast on top of some Greek yogurt, because why the heck not?

Recipe after the jump!

Rhubarb and Strawberry Compote with Fresh Mint

Bon Appetit

May 2008

INGREDIENTS:

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)

1/2 cup sugar

1/4 cup water

1 1-pint container fresh strawberries, hulled, halved if small and quartered if large

2 tablespoons chopped fresh mint

Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.