Fruit Medley Compote - Crock-Pot Smart-Set Owner's Manual

1 cup water
1 cup sugar or to desired sweetness
cup brown sugar
1 /
2
2 pounds fresh rhubarb stalks, washed and cut into 2-inch cubes
1 quart fresh strawberries, rinsed, hulled, and halved
2 cups fresh raspberries
2 cups fresh blueberries
2 teaspoons vanilla
1 teaspoons ground cinnamon
1 /
2
teaspoon ground nutmeg
1 /
4
1. Combine water, sugars, and rhubarb in stoneware.
2. Cover; cook on HIGH for 30 minutes.
3. Add strawberries, raspberries, and blueberries to stoneware.
4. Add vanilla, cinnamon, and nutmeg to fruit. Gently stir fruit once or twice to
evenly distribute and return cover to stoneware.
5. Remove stoneware from heating base, and allow mixture to cool without
stirring. Compote can be served warm, at room temperature, or refrigerated.
If not using immediately, place in storage bowl, cover, and refrigerate.
Compote can remain in refrigerator for up to four days.
Serving suggestions: serve on top of French toast, waffles, yogurt, ice cream,
pound cake, or Fruity Granola Oatmeal. (pg. 23)
Serves 8-10
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.

Fruit Medley Compote

This recipe is ideal for using
E24
the Dual Cycle Mode.
Refer to pg. 10 for instructions.