RECIPE OF THE MONTH: Strawberry Rhubarb Compote
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
Recipe provided by: www.chopchopfamily.org.
Kitchen Gear
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Cutting board
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Sharp knife (adult needed)
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Measuring cup
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Measuring spoons
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Large pot
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Spoon
Ingredients
- 1 1⁄2 cups chopped rhubarb (trim off the ends, then cut the stalks into 1-inch pieces)
- 1⁄2 cup water
- 2 cups sliced or quartered hulled strawberries (“Hulled” means with the leafy top and stem taken out.)
- 1⁄2 teaspoon cornstarch or all-purpose flour
- 1⁄2 teaspoon fresh lemon juice
- 2 tablespoons maple syrup, honey, or brown sugar
Instructions
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Put the rhubarb and water in the pot and put the pot on the stove. Turn the heat to medium and cook, uncovered, 5 minutes.
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Add the berries and cornstarch and cook, stirring from time to time, until the strawberries and rhubarb are soft and the mixture has thickened, about 15 minutes.
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Add the lemon juice and sweetener and stir well. Set aside to cool a little bit and serve warm, or cover and refrigerate overnight.
Notes
GET CREATIVE!
