In a heavy-bottomed saucepan, combine rhubarb, sugar and water. Bring to simmer, then turn heat very low. Cook without stirring for several hours. When the rhubarb is very soft, add the strawberries and cook for another hour or so. Stir gently. Add more sugar if needed. The ratio of rhubarb to berries is flexible. Im sure you can prepare this recipe faster, but Im told rhubarb likes to stew slowly (macerate?). I start a batch on Saturday, when Im generally in and out of the kitchen anyway. I like the compote warm or cold. If youre feeling decadent, its good over ff ice cream or baked goods. From: MartiRem@aol.com. Fatfree Digest [Volume 9 Issue 9] June 30, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (741g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 1311.7mg||35 %|
|Total Carbohydrate 179.3g||53 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 169.4g|
|Protein 4.4g||6 %|
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Calories per serving: 710
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