I love rhubarb
(This post may contain affiliate links)
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
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.
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
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!
~ Adapted from David Lebovitz
Strawberry Rhubarb Compote
- 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)
- ⅓ 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
- 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.