Strawberry Rhubarb Compote
This compote has so many uses. You can serve it hot as a tart filling, as is the norm, but it can also be served cooled as a layer in a yogurt parfait, with goat cheese on a crusty bread, or even used as a jam on buttered toast or in a peanut butter sandwich. The possibilities are endless.
Maple Sugar can be hard to find. If you need a substitute, plain sugar and a spoonful of brown sugar will suffice. You can also try maple syrup, although the end result might be too loose for a pie.
3 cups stemmed and quartered strawberries (approx 1 16 oz package)1 1/2 cups rhubarb, diced small (approx 1 large stem)3/4 cup maple sugar1 tsp Tangerine or Tangelo or Mandarin Orange Zest
In a saucepan over medium heat, add all ingredients and cook, stirring, until sugar is melted and there enough sauce at the bottom that it wont burn (about 5 minutes). Cover, reduce heat to low, and simmer, stirring only occasionally, until fruit is cooked and immerged in sauce (about 5 minutes more). Uncover and simmer, stirring occasionally, until sauce is thick and flavors are fully developed (about 7 minutes more). Serve hot or let cool and refrigerate for 3-5 days.