Ingredients: 2 lbs. Rhubarb
4 baskets of Strawberries
6 oz. Sugar
1 bundle of Mint
1 tb. of Butter
— Peel the Rhubarb and cut into 1/2 in. cubes, pour the sugar over the fruit and mix. Let marinade for 2 hours, this will allow the Rhubarb to give back au jus.

— Wash, then quarter the Strawberries and keep in a bowl.

— Using a saucepan, melt the butter. Over medium heat pour the Rhubarb into the saucepan and cook until tender.
Add the Strawberries and cook slowly until it starts to boil. Take saucepan off heat, let cool, and chill in the refrigerator
for at least two hours.

— Julienne the Mint and add it to the chilled compote.

— This compote is delicious served with Vanilla Ice Cream.

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