Recipe: Strawberry-Rhubarb Compote
I always get really excited when the strawberries and rhubarb come on the market. For me it’s literally like “breaking news.” They’re really the first local fruit.
One of my favorite dishes is strawberry-rhubarb compote. It’s healthy, full of fiber and vitamins; it’s also versatile and can be used in many ways.
In addition, it’s about as easy as you can get.
RECIPE FOR STRAWBERRY-RHUBARB COMPOTE
Basic Principle and Technique
Compote is just stewed fruit, so it’s not tricky like a cake or soufflé.
Chop up equal weights of rhubarb and strawberries and put them in an appropriate size saucepan. Add just enough water to cover the bottom of the pan by about 3 or 4 centimeters / 1 or 2 inches.
Bring all this to a boil, and then lower heat to medium and let it cook slowly until it forms a smooth consistency, stirring it from time to time and adding water if it starts to stick.
When smooth, add some cassonade / brown cane sugar, vanilla and cinnamon to taste. I use vanilla beans. The Tonka beans are particularly tasty, but any vanilla will do.
Both fruits are rather acidic, so you will have to adjust the amount of sugar according to your taste. I often finish seasoning with maple syrup.
Basic Guideline for Proportions and Ingredients
Ingredients4 or 5 large branches of rhubarb 500 grams / 1 lb. strawberries 115 grams / 1/2 cup cassonade or brown cane sugar 1 vanilla bean, scraped 2 t. cinnamon 1 cup water
I like to serve it warm with a huge dollop of Greek yogurt, but it’s also good for breakfast, with oats or muesli, or as a cold dessert with vanilla ice cream. And it keeps for ages thanks to the sugar.