Strawberry-Rhubarb Compote

From Cook's Country | April​/May 2012

Why this recipe works:

Making this classic pie duo work in a thick, jammy compote meant treating the strawberries and the rhubarb separately. To reduce stringy rhubarb without having to peel it, we slice it thin, which has the added advantage of reducing the cooking time. In the end, it turned out that the… read more

Making this classic pie duo work in a thick, jammy compote meant treating the strawberries and the rhubarb separately. To reduce stringy rhubarb without having to peel it, we slice it thin, which has the added advantage of reducing the cooking time. In the end, it turned out that the strawberries didn’t need to be cooked at all, but only macerated in sugar and lemon juice for 30 minutes to soften. The moisture given off by the berries could then be used to cook the rhubarb, boosting flavor and avoiding a watery compote.

less

Makes 4 cups

The compote will keep, covered and refrigerated, for up to one week. It’s delicious drizzled on pound cake or ice cream or stirred into yogurt or oatmeal.

Ingredients

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