2
cups sugar
2
cups water
1
pound fresh rhubarb
1
1/2 pints strawberries
1/2
vanilla bean
Zest
of 1 orange
1/2
cup orange juice
Garnish
Place
sugar and water in a large saucepan that has a tightly fitting cover and
bring to a boil over low heat, stirring occasionally. Meanwhile, rinse and
string the rhubarb and cut it into 2-inch lengths. Hull and halve the
strawberries. When the syrup boils, add rhubarb, berries and remaining
ingredients to pan, cover, turn off heat and leave until cooled, the rhubarb
and berries will cook in the hot syrup.
Spoon compote into serving
bowls and garnish with the Sugared Pecans.