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
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
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 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.
Sounds like you had a wonderful 4th of July weekend with grilling, fireworks, and all... & wow those compotes look absolutely delicious!
ReplyDeletexo katie elizabeth
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