Baked Rhubarb Compote with Fresh Strawberries (page 371)
1 1/2 pounds fresh rhubarb, cit in 1-inch pieces
3/4 cup light brown sugar
1/2 tsp. ground cinnamon
1 pint ripe strawberries, hulled and sliced
Whipped cream
1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking dish.
2. Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream. Serves 6.
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