|Still Warm, 2012|
I don't know what took me so long. Did it seem too easy? Too mundane? I don't know, but I'm glad I finally came around. Rhubarb and strawberries have not been paired for so long without good reason. They are fabulous together.
My mother-in-law makes her rhubarb on the stove top, so I thought I'd try doing the same. Why heat up the kitchen, right? It is the perfect method. From now on I will prepare my rhubarb on the stove top. Thanks, Chris.
This is one of the most simple rhubarb recipes you will find, and the taste is superb, superb I tell you.
So just do what I outline here. Trust me. I cannot imagine who wouldn't be smitten by this small pot of deliciousness.
Make sure you taste this warm from the pot (but do blow on it to cool it a bit first). You will be happy.
Rhubarb & Strawberry Compote
3 thin stalks of rhubarb, cut into one inch pieces
1 pint of strawberries, cut into one inch pieces
¼ cup white sugar
¼ cup brown sugar
juice of one lemon
the scraped interior of one inch of a vanilla bean pod
Place rhubarb, sugars, lemon juice, and vanilla in small/medium pot (with lid) over medium heat and stir gently until rhubarb begins to soften a little, just 5 minutes or so. Add strawberries and stir gently, just a few minutes more.
Remove from heat, cover, and let rest for about ten minutes.
Eat warm or cool.
As I've noted before, there are so many ways to serve your compote. What has become my favorite is spooning cooled compote over Greek yogurt for breakfast. Topping warm compote with cold vanilla ice cream, stirring warm compote into warm oatmeal, or topping a simple slice of cake with warm or cool compote are a few other great options. Let me know if you pair your compote with something I haven't mentioned.
I'm going back into the kitchen for an additional taste, or two.