Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.
Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!
It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.
A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.
I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.
For More Rhubarb Recipes:
Rhubarb Strawberry Tart with Walnut Crust
RECIPE
Yield: About 6 servings
INGREDIENTS
2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)
1 cup granulated sugar
2/3 cup of water, preferably filtered
1/2 teaspoon kosher or fine sea salt
1 pound fresh or frozen strawberries, hulled and thickly sliced
1/2 pint fresh or frozen raspberries
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup orange juice
2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)
DIRECTIONS
Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.
Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!
