It’s rhubarb season. Normally I have the luxury of enjoying fresh rhubarb back home in Maine. In Ithaca, I bought some rhubarb at the Farmer’s Market last weekend. While my family usually makes a simple rhubarb tart (a household favorite), my mom and I found this Strawberry Rhubarb Compote recipe from Skinny Taste a couple summers ago, when the rhubarb was abundant and seemed to eternally grow. The tartness of the rhubarb is perfectly balanced with sweet and juicy strawberries to make a sauce that perfectly pairs with yogurt, ice cream, pancakes, shortcake…the possibilities are endless! This compote is a necessary addition to your rhubarb repertoire.
(Fun fact: compote comes from the French and Latin roots meaning “a mixture of varying organic substances.”)
Ingredients (makes around 3 cups).
- 1 lb (16 oz package) strawberries, washed and hulled
- 2 c rhubarb stalks, washed and diced
- 2-4 T agave nectar to taste
- Combine the strawberries and rhubarb in a medium saucepan and enough water to just coat the bottom of the pan.
- NOTE: I’ve used either fresh or frozen strawberries. I’ve also added frozen raspberries and blueberries. If frozen, add even less water as water will “cook out” of the berries as they thaw and heat up.
- Bring the mixture to a boil. Once boiling, simmer compote until the sauce has thickened and strawberries have softened. The strawberries and rhubarb should no longer be “solid,” but resemble a chunky sauce.
- Stir in agave or sweetener of choice to taste. I like to leave this on the tart side.
- Either leave sauce as is or purée with an immersion blender (optional).
- Remove from heat and serve hot or cold.
- This is very freezer friendly. Just be sure to cool completely before freezing!
- Add to smoothies, top pancakes, use in parfaits, top ice cream, etc.
Adapted from Skinny Taste‘s Strawberry Rhubarb Compote.