Jun 21 2009
This compote is one of my favorite spring/summer treats. Whether you want a cheerful start to your day by spooning it over greek yogurt, or a sinless finish by serving it with a scoop of ice cream, you can’t go wrong with this recipe.
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.
Strawberry Rhubarb Compote
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
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.