This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Strawberry Rhubarb Compote
1 pint strawberries, hulled and quartered lengthwise
1 pound rhubarb, stalks only (no leaves), cut into ½” pieces
1 cup sugar
1 vanilla bean, split lengthwise, seeds scraped
1 tablespoon fresh lemon juice
In a medium saucepan, combine all ingredients and bring to a boil over moderately high heat. Reduce the heat to moderately low, and simmer 10 minutes. Remove the vanilla bean, and serve warm.
The compote can be made ahead and refrigerated for four days. Consider serving it over vanilla ice cream.
