Sweet Summer Compote	Print this Recipe

1 lb. fresh rhubarb, sliced into ½ inch pieces
1 lb. strawberries, washed and hulled
¼ c. Burleson's Pure Honey

Combine all ingredients in a saucepan and slowly bring to a boil. Reduce heat and simmer gently 15 minutes or until thick. Serve at room temperature or chilled.

Nice when stirred into yogurt or as an ice cream topping.