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Rhubarb Compote with Lemon Thyme

rhublemon4¼ c. water                                                       1 pint strawberries, sliced or halved                 ¼ c. dry red wine                                            2 sprigs fresh lemon thyme or rosemary         ½ c. sugar                                                                                                                              1 lb. Rhubarb, cut into 1” slices

Combine water, wine, sugar and rhubarb in medium saucepan.  Bring to a boil over med. high heat.  Reduce heat and simmer, partially covered for about 10 minutes.  Check to be sure rhubarb is tender. Meanwhile, crush the lemon thyme.   Remove rhubarb from heat and stir in strawberries and fresh herb.  Allow to cool. Serve at room temperature or chilled.  Can be garnished with a dallop of Greek style vanilla yogurt.

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