Organic Strawberry Rhubarb Compote with Streusel Topping

INGREDIENTS:
Compote:
- 1 1/4 cups sugar
- 3 Tbsp of potato starch
- 6 Cups strawberries, trimmed & halved
- 4 Cups rhubarb stalks, cut crosswise into 1/2” slices
- 2 tsp fresh lemon juice
- 1 tsp grated fresh lemon zest

Streusel Topping:
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- Pinch of salt
- 1 tsp cinnamon
- 1 Tbsp grated orange zest
- 8 oz butter, @ room temperature
- 1/2 cup of walnuts

DIRECTIONS:
Preheat oven to 425°. Prepare compote: Stir together sugar & potato starch. Toss with strawberries, rhubarb, lemon juice & zest. Transfer mixture to an ungreased shallow 3-qt (13x9x2) baking dish. Prepare streusel and bake: Combine flour, sugars, salt cinnamon and zest. Work butter into mixture with your fingers until combined into a crumbly mixture. Add nuts, stir to combine. Spoon topping over compote. Bake on a sheet pan (to catch the juices) until top is browned and filling is bubbly, about 30-45 minutes. Cool to warm on rack before serving. This can also be served with vanilla bean ice cream.

1. Food is the #1 least recycled material.

2. The average American produces 4 lbs. of landfill waste per day; that’s more than 50 tons over a lifetime!

3. Food and paper are biodegradable in nature, but not in landfills due to lack of oxygen.

4. Food and paper are the two largest contributors to landfills and make up more than half of all landfill waste.

5. One ton of recycled paper can save up to 17 trees, 7,000 gallons of water and 4,000 kilowats of electricity.

(Source: www.smarthome.duke.edu/downloads/compost facts)