Strawberry Rhubarb Compote Recipe

Instructions

1. Step 1

   Wash and hull the strawberries, then slice them in half, or in quarters if they are large.

2. Step 2

   Chop the rhubarb stalks . In the end, you're looking for 2 cups each of chopped strawberries and rhubarb.

3. Step 3

   In a medium pot, combine the strawberries and rhubarb over low heat. Add 3/4 cup sugar. Stir constantly until all of the sugar is dissolved.

4. Step 4

   Continue to cook, stirring frequently, until the rhubarb pieces start to fall apart. When the compote is about as thick as applesauce, turn off the heat.

5. Step 5

   Taste, and add additional sugar if you desire more sweetness. Keep a light hand with the sugar, though; too much sweetness will bludgeon rhubarb's distinctive flavor. If you do add additional sugar, turn the heat back on to low and stir constantly until the sugar is completely dissolved.

6. Step 6

   Fill clean canning jars with the strawberry-rhubarb compote, leaving half an inch of headspace. It is not necessary to sterilize the jars for this recipe.

7. Step 7

   Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles, or run a clean spatula or chopstick around the interior periphery of the jar to release any trapped air.

8. Step 8

   Screw on canning lids. Process in a boiling water bath for 10 minutes. (Adjust the time if you are canning at high altitude .)