Strawberry Rhubarb Compote

Recipe Ingredients

2 cups	396g / 13oz	Sugar
2 cups	474ml	Water
1 lb	454g / 16oz	Fresh rhubarb
1 1/2		Strawberries
1/2		Vanilla bean
		Zest of 1 orange
1/2 cup	118ml	Orange juice
		Sugared Pecans - see * Note

Recipe 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.

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

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