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Name: Strawberry Rhubarb Compote
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Sugared Pecans see Note *; 2 c Sugar; Zest of 1 orange; 1/2 c Orange juice; 2 c Water; 1 1/2 pt Strawberries; 1/2 Vanilla bean; 1 lb Fresh rhubarb

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INGREDIENTS

Sugared Pecans ; see Note *
2 c Sugar
Zest of 1 orange
1/2 c Orange juice
2 c Water
1 1/2 pt Strawberries
1/2 Vanilla bean
1 lb Fresh rhubarb

Servings

INSTRUCTIONS

* Note: See the "Sugared Pecans" recipe which is included in this collection. Place sugar and water in a large saucepan that has a tightly fitting cover and bring to a boil over low heat, stirring occasionally. Meanwhile, rinse and string the rhubarb and cut it into 2-inch lengths. Hull and halve the strawberries. When the syrup boils, add rhubarb, berries and remaining ingredients to pan, cover, turn off heat and leave until cooled, the rhubarb and berries will cook in the hot syrup. To serve, spoon compote into serving bowls and garinsh with the Sugared Pecans. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe curtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9110 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Nick Malgieri

NOTES

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Strawberry Rhubarb Compote

Sugared Pecans see Note *
2 c Sugar
 Zest of 1 orange
1/2 c Orange juice
2 c Water
1 1/2 pt Strawberries
1/2 Vanilla bean
1 lb Fresh rhubarb

* Note: See the "Sugared Pecans" recipe which is included in this  collection.    Place sugar and water in a large saucepan that has a tightly fitting cover  and bring to a boil over low heat, stirring occasionally. Meanwhile, rinse  and string the rhubarb and cut it into 2-inch lengths. Hull and halve the  strawberries. When the syrup boils, add rhubarb, berries and remaining  ingredients to pan, cover, turn off heat and leave until cooled, the  rhubarb and berries will cook in the hot syrup. To serve, spoon compote  into serving bowls and garinsh with the Sugared Pecans. This recipe yields  ?? servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe curtesy of Nick  Malgieri From the TV FOOD NETWORK - (Show # CL-9110 broadcast 04-17-1997)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    10-27-1998    Recipe by: Nick Malgieri

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Nutrition

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Serving Size: 1 Serving (2447g)
Recipe Makes: 1

Calories: 4938
Calories from Fat: 22 (0%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 30.8mg		1 %
Potassium 2238.3mg		59 %
Total Carbohydrate 1267.7g		373 %
	Dietary Fiber 17.6g	70 %
	Sugars, other 1250.1g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4938

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