Rhubarb-Strawberry-Vanilla Bean Compote
adapted from Not Your Mother's Slow Cooker
Combine orange juice through vanilla bean (with its seeds) in slow cooker. Cover and cook on LOW 3-4 hours. Add the lemon juice and berries and stir to distribute. Continue cooking on LOW for up to another hour (though you can just mix in the strawberries and serve, I thought they were better cooked a bit).
- 1/4 c OJ
- 1 c sugar
- 1 lb rhubarb, sliced
- 1 vanilla bean, cut in half & seeds scraped out
- 2 tsp fresh lemon juice
- 2 pints strawberries, hulled & cut in halfserves 6-8
Thursday, May 20, 2010
We made this compote as the finish to a simple Sunday supper menu. Simple, yes, but with many different dishes. Given the demands on our time (and on our stove), it seemed best to leave the dessert to the crock-pot. One of the guests brought the ice cream to go with it, and we served the compote warm with a scoop of vanilla ice cream.