Thursday, May 12, 2011

Recipe: Strawberry-Rhubarb Compote

On Saturday, we walked to the Farmer's Market and came home with a bundle of fresh rhubarb. Something I have never really baked with. And still haven't! Because on Sunday, it was my husband who made this delicious Strawberry-Rhubarb Compote for Mother's Day breakfast. It was so tasty, summery and sweet. And very easy. Easy enough for a man who really never cooks to make without incident.

See it back there? Simmering away! It takes about an hour to simmer.

It tasted great on the pancakes, which he also made from scratch. I was impressed. I also ate some on a piece of toast, and I think it'd make a great topping for vanilla ice cream, too.

The rhubarb breaks down and softens along with the strawberries, forming this almost jelly-like consistency. Kind of amazing considering how hard raw rhubarb stalks seems. Don't you wonder how these things were originally discovered? Who would look at a hard, unappetizing rhubarb stalk and thinks, I bet I could boil this with some sugar and strawberries and it would turn into deliciousness?

But yes, it does!

Want to try it yourself?

Here's all you need. This is for a full recipe. We halved it, which gave us what you see in the photo -- that gravy boat full of compote.

2 lbs rhubarb, cut into 1-inch pieces
1 lb. strawberries, quartered
1 cup sugar
1/4 cup apple juice
1 tbsp. grated orange zest
1/2 tsp. pure vanilla extract

Step 1: In a large heavy-bottomed pot, combine the rhubarb, strawberries, sugar, apple juice and orange zest. Bring to a simmer over medium heat.

Step 2: Reduce heat and gently simmer, stirring occasionally, until the rhubarb has brokwn down and the mixture has thickened, 55 to 65 minutes.

Step 3: Stir in the vanilla.

That's it! Serve warm, at room temperature or chilled on toast, pancakes, waffles or ice cream, or with goat or ricotta cheese.

No comments:

Post a Comment