Strawberry Rhubarb Compote

August 23, 2013
Strawberry Rhubarb Compote - Featured

I love rhubarb

Strawberry Rhubarb Compote - For the love of rhubarb .. Combined with strawberries and made into a compote .. a delicious topping for such a variety of things

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It's unclear whether it's because of its taste, or the nostalgia that surrounds it in my mind's eye.  Growing up a farm kid, rhubarb grew,  not in the garden, but in the ditch on the other side of our gravel road

More times than not, when it came time for my mom to bake a fruity something, it was my job to harvest

Off I'd go on my trusty 3-wheeler on a warm summer day

It's fun to remember

Strawberry Rhubarb Compote - For the love of rhubarb .. Combined with strawberries and made into a compote .. a delicious topping for such a variety of things

The other day, rummaging through the freezer in preparation for my move, I realized I had not one, but two bags of rhubarb from my parent's garden.  I also remembered her saying, “You'll not want to let this linger too long, something about rhubarb in the freezer doesn't bode after a while.”

Note to self

As I searched for a recipe, I was surprised, but then again not really, by the number that essentially said, add fruit to your bowl, cover with sugar, and, well, you know the ending

How unfortunate, that society's go-to is

add more sugar

Like somehow it's assumed our taste begs it, so ingrained in everything that we've become used to it

It just doesn't have to be that way.  There's more to the taste buds than sugar, with rhubarb, yes, a bit of sweet is needed to cut the tart, but we can do better in this marriage of sweet/sour compromise

As I'm experimenting, I'm slowly learning to think differently

Instead of what sweetener can I use this time as a replacement?  Now I ask, what complimentary flavor combos can I add alongside to keep if my taste buds engaged?

I find I'm still satisfied but in a much different way.

Strawberry Rhubarb Compote - For the love of rhubarb .. Combined with strawberries and made into a compote .. a delicious topping for such a variety of things

So when I started to read of ideas like adding wine, or ginger while it simmers.  Now we're talking

This is a keeper.  Delicious and simple to make

I've mixed it with Greek yogurt (just like Noosa!) used it to top yogurt soufflés (recipe coming soon) with protein pancakes, on top of breakfast grains, or with cottage cheese for an afternoon snack

I haven't tried yet, but I bet adding a little cold lemonade would hit the spot

Strawberry Rhubarb Compote - For the love of rhubarb .. Combined with strawberries and made into a compote .. a delicious topping for such a variety of things

One thing I learned in the process, more a texture thing, you'll want to watch yours as it cooks

If you prefer a more of a berry-like substance, cook it a bit less.  If not, cook it down a bit more.

Either way, it is wonderful!

Enjoy

xoxo

~ Adapted from David Lebovitz 

Strawberry Rhubarb Compote

Ingredients

  • ¾ cups water
  • ¾ cup white wine (dry or sweet )
  • 5 thick slices fresh ginger, unpeeled
  • 3 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • cup honey
  • 1 lb rhubarb (about 4 cups) rhubarb, trimmed and cut into 3" batons, about 1/2" wide
  • ½ pound strawberries, hulled and quartered

Instructions

  • In a medium-size saucepan, heat the water, wine, ginger, sugar, and honey
  • When the syrup is simmering, add the rhubarb and let it cook in the syrup until it’s just softened
  • Remove from heat, add the strawberries.
  • When cool, pluck out the ginger slices.
Serves: 6
Nutrition + Show
Rating:
Calories 130
Total Fat 0.3g
Carbohydrates 28g
Fiber 2.2g
Sugars 23.8g
Protein 1g
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