strawberry rhubarb compote

Author of this recipe: Benton Imig

a strawberry rhubarb compote

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Ingredients

• Strawberry, Rhubarb

Steps

1. To make a strawberry rhubarb compote, you'll first need to gather your ingredients. Cut the strawberries in half lengthwise, then cut the stems off. Place the sliced strawberries, sour cream, sugar, lemon juice, and cranberry juice in the saucepan. Bring the mixture to boil over medium-high heat. Reduce the heat to low and simmer until the sugar has dissolved, about 10 minutes. Remove from heat and let cool slightly. Pour the strawberry mixture into jars and store in an airtight container at room temperature for up to 3 months.

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