- High-Speed Blender or Food Processor (for blending rhubarb, strawberries, and mint leaves to create a smooth puree)
- Canning Pot with Lids and Bands (if you plan to can your compote for long-term storage)
- Mixing Bowls (various sizes for combining ingredients during preparation)
- Stainless Steel Mixing Spoon or Spatula (for stirring ingredients and ensuring a smooth mixture)
- Pot with Lid (a medium-sized pot is usually sufficient for cooking compote on the stove)
- Storage Containers (with lids, to store your compote in the refrigerator or freezer)
- Kitchen Scissors (for easily cutting strawberries and removing leaves from mint if needed)
- Measuring Cups & Spoons (to accurately measure ingredients for consistency and balance of flavors)
3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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