Happy 4th of July!!!

We just returned from a lovely weekend at our cottage in Door County, WI. Lots of swimming, grilling, campfires, wine, and fireworks. I made these two delicious ice cream toppers about a week ago and figured this was the perfect opportunity to share them with you. I have to say I am partial to the blueberry-rhubarb. Have a fun holiday! We are off to enjoy the Green Bay fireworks tonight. Enjoy! 

Strawberry-Rhubarb Compote

 1 1/2 cup chopped rhubarb
1 quart strawberries, cut into quarters
3/4 cup sugar
1/4 fresh orange juice
1/2 tsp pure vanilla extract

Instructions

Place rhubarb, strawberries, sugar, and orange juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 20-25 minutes.

Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.

Blueberry-Rhubarb Compote

1 1/2 cup chopped rhubarb
1 quart blueberries
3/4 cup sugar
1/4 fresh orange juice
1/2 tsp pure vanilla extract

Instructions

Place rhubarb, blueberries, sugar, and orange juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 20-25 minutes.

Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.