Looking for that all purpose fruity, sweet and a little tart topping? Strawberry Rhubarb Compote is your answer breakfast, dessert and secret cocktail ingredient answer.
I have a sneaking suspicion I’m running a little late in the game with this recipe today. Did I totally miss the rhubarb season boat? I sure hope not because this compote was just too good to have to wait until next year to share. Plus just today while shopping in my Whole Foods I spotted bunches of rhubarb, so it’s there, it’s growing somewhere.
Even if the growing season is gone, here’s hoping you have it stashed or frozen or somewhere you get your hands on this tart stalk because this is my new jam.
No pun intended. It’s a compote after all.
Alright, I’m putting the really bad jokes aside and getting serious. Compote is for the people who love jam and preserves but don’t want to deal with the canning process. We eat the good stuff now, enjoy it warm or cold and serve it on everything.
Top your pancakes, waffles, toast with it; stir it into your morning yogurt, top homemade ice cream with a big spoonful or just eat it as is. Compote is the answer to an abundance of summer fruit that is cooked down quickly and enjoyed immediately.
I’ll be honest here, my compote making intentions were twofold 1) because I can’t resist rhubarb in the summer and needed something to do with it and 2) I had a cocktail in mind.
Where’s the drink? Come back tomorrow.
For now, enjoy the compote and I promise you will.
- ¾lb rhubarb stalks (about 4 medium), rough ends trimmed, cut into ½ inch pieces
- 1¼ cups chopped strawberries
- ½ cup cane sugar
- ¼ cup water
- 2 teaspoons vanilla bean paste
- pinch of salt
- In a medium saucepan over medium heat combine the rhubarb, strawberries, sugar, water, vanilla bean paste and salt. Bring to a simmer and low the heat to medium-low.
- Continue to cook until the fruit starts to break down and release their juices.
- Cook and stir at a simmer for about 15-20 minutes. The fruit will break down but will remain a little chunky. Remove from the heat and let cool slightly.
- The compote can be served at warm, at room temperature or cold.
- Store remaining compote in an airtight container in your refrigerator for 1 week.
Original article: Strawberry Rhubarb Vanilla Compote
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