Ugh. I meant to have this recipe up weeks ago. But when you’re under the weather and lacking energy (and perhaps motivation), some things just seem to fall off your To Do list. In my case, cooking and posting seemed to be the two casualties – there’s been a lot of deli meat and crockpot cooking in my recent history.
But since I have strawberries coming back in my garden for round two, I decided to go ahead and post the recipe for this compote. It’s a delicious balance of sweet and tart, everything you’d expect from this classic combination, with an endnote of a little something special.
I love stirring a spoonful into plain yogurt in the morning, but it also works very well as an ice cream topping.
Strawberry Rhubarb Compote
Ingredients
4 stalks rhubarb, chopped
1 quart strawberries, cut into quarters
½ – 1 c sugar (depending on sweetness of berries)
Juice of ½ lemon
1 tsp pure vanilla extract
Instructions
Place rhubarb, strawberries, sugar, and lemon juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 15-20 minutes.
Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.
Serve over ice cream or plain yogurt.
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Hope you are feeling better soon!! This compote looks wonderful. Love the combination of rhubarb and strawberry!
Thanks Donna, I’m all better now.