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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Rhubarb and Strawberry Compote


Drizzle some of this compote over vanilla ice cream -- delicious!

(Serves 8)


2 pounds rhubarb


3/4 cup sugar

4 baskets of strawberries


1 tablespoon butter

1 bunch fresh mint

Peel rhubarb and cut into 1/2-inch cubes. Combine rhubarb and sugar and set aside for 2 hours to let macerate and bring out the juices. Cut strawberries into quarters. Melt butter in a saucepan, add rhubarb and cook over medium heat until tender.  Add strawberries and cook slowly until mixture starts to boil.  Remove from heat and cool in refrigerator for at least two hours. Thinly slice the mint leaves and add to chilled compote.