Rhubarb is a unique, flavorful (and on its own fairly tart) fruit (or technically speaking, vegetable.) It can be such a delicious treat if prepared properly…and it’s so easy! This is a recipe for compote, which is basically a stew of fresh fruit with sugar. This particular compote is wonderful over ice cream, biscuits, shortcake, pound-cake, or on its own topped with whipped cream!
Strawberry Rhubarb Compote
Ingredients
Scale
- 2–5 stalks of rhubarb (depending on thickness) – about ⅓ of a pound
- 1 quart of fresh strawberries
- About ½ cup sugar
- 2–3 tablespoons water
Instructions
- Cut strawberries into quarters (of halves if very small)
- Chop Rhubarb into ½ inch pieces (discard of the leaves if present)
- Place the fruit & water into a medium saucepan and bring to a boil
- Once the fruit becomes juicier as the moisture leeches out from cooking, add the sugar & stir
- Continue to simmer until the rhubarb begins to break down and the juices reach a slightly syrupy consistency
- Taste and add more sugar if desired (to cut the tartness you can add more sugar but then continue to simmer for another couple minutes if you do add more)
- Remove from heat and let cool (can be served warm or chilled)