Rhubarb Strawberry Compote

Sweet, a little tart and goes well with everything. Just like us.

You may be asking, “what the f**k is a compote,” to which we’d say if you weren’t such a potty mouth we’d tell you. Wikipedia defines a compote as “a dessert originating from 17th century England made of whole or pieces of fruit in sugar syrup.” We define it as an easy and most excellent way to top ice cream, yogurt, bread, scones, muffins, or anything else that needs a sweet and tart kick in the junk.  Your best bet for rhubarb is your local farmers’ market or co-op; it’s a little harder to find in grocery stores. The recipe takes just 4 ingredients and about 20 minutes to make so you’re only denying  yourself if you don’t try it.

Equipment Needed: 2 or 3 QT Pot, Cutting Board, Chef’s Knife, Wooden Spoon, Tablespoon (or you can eyeball it)

Serving Suggestion: As we mentioned above, it’s good on most breakfast foods or desserts. You won’t know until you try.

Servings: Varies depending on how much self-control you and your companions have

Suggested Wine Paring: Fruity whites, Champagne or Sparkling Wine

Suggested Beer Pairing: This is the only time you’ll hear us say this: you shouldn’t drink beer when eating this. If you must, choose something like a Lindemans lambic or other fruit infused beer to keep things on the sweeter side (Ithaca Apricot Wheat comes to mind)

Ingredients:

  • 4 C rhubarb (price varies, but expect something around $3/lb)
  • 1 C strawberries ($3.99/lb)
  • 2 1/2 TBSP sugar ($2.39/2 lb box)
  • 1/2 TBSP butter ($4.99/lb)

Preparation:

  • Wash all of your fruit thoroughly, especially if it’s not farm fresh or organic (seriously, the regular stuff in the grocery store has more chemicals on it than you probably want to know).
  • Cut the leaves and stems of the strawberries (natch) and dice them into tiny pieces. The smaller they are the faster they’ll cook down.

Tiny pieces make for faster cooking time.

  • Take the ends off of your rhubarb stalks and dice them like you would a piece of celery (aka, 1/4 inch slices).

(Insert witty rhubarb caption here)

  • Put your pot over the lowest heat you can get on your stove and melt the butter. Add the fruit and sugar and cook until it has the consistency of oatmeal (about 15-20 minutes). Stir occasionally and use the spoon to mash up any pieces that remain whole; add more sugar if you like it sweeter.

Sweeten the deal a bit.

  • Once it’s cooked down, transfer to another vessel (bowl, plastic ware, hollowed-out gourd) and let it cool before serving.
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