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.
- 3/4lb rhubarb stalks (about 4 medium), rough ends trimmed, cut into 1/2 inch pieces
- 1 1/4 cups chopped strawberries
- 1/2 cup cane sugar
- 1/4 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.
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I am a compost girl through-and-through! I’ve never canned or made a traditional jam (scares the daylights out of me). And I’ll be the first to admit I’ve never ever cooked with rhubarb. So I think I need to tackle my first fear of rhubarb and make this compote!!! It looks divine!
I’ve never made a compote before (or at least nothing I’ve called a compote), but this looks simple and delicious to make. I’m a new fan of rhubarb and now I can’t get enough. Love it combined with strawberries!
If you’re late to the party, I’m extinct because i have virtually no recipes on my blog for rhubarb. So nice meeting you this past weekend at the Eat Write Retreat! Happy 4th!
I love rhubarb!! This is a great idea for a compote!
I feel you, I still have garlic scape recipes to put up and they are so over. But I am going to put them up next week any way. I’m a slacker.
This looks super yummy. Hubby would love this one. He’s a sucker for rhubarb.
Garlic scapes are still floating around so I don’t feel too bad that I haven’t posted my recipe this year yet (or done my second one, that’ll just wait until next year). So many good ideas, so little time to post them all!
I’m totally head over heels for compotes, especially if they’re on my waffles! I don’t even want syrup anymore! Give me a jar of fruit compote for my waffles and I’m good to go!
Strawberry and rhubarb is probably my favorite summer combination. Sweet, tart and perfectly paired with almost anything. I love the addition of vanilla….yum!
One problem with this recipe…It would never make it to go with…anything! I’d eat it up spoonful after spoonful first!