Strawberry rhubarb compote with Greek yogurt from Make It Ahead: A Barefoot Contessa Cookbook (page 250) by Ina Garten

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Notes about this recipe

  • anya_sf on May 24, 2019

    My strawberries were not juicy, so I had to add the 1/4 cup water, but then the fruit became very liquid. I'm not sure why the fruit needed to sit overnight, but I did that. After boiling for 30 minutes, the mixture still did not reach 220 degrees, although it was thicker. The compote was extremely sweet, too much for my taste, even with plain yogurt. There is no way 4 people could eat all of this at once. I think this would be better as a waffle topping.

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