This seasonal fruit compote works well with ice cream, cake or both!
Yield: 1 1/2 cups (4 servings)
Active Time: 10 minutes Start to Finish: 35 minutes
For this recipe you’ll need:
1/2 pint (1/2 pound) strawberries, hulled and quartered lengthwise
1/2 pound rhubarb cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon fresh lemon juice
Vanilla ice cream
Mint sprigs for garnish
Combine all of the ingredients for the compote in a saucepan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Allow to cool until lukewarm.
Place a scoop of ice cream in a bowl or cup and top with a spoonful of the compote. Garnish with a mint sprig and serve.
