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| 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.
Enjoy.
I'm going back into the kitchen for an additional taste, or two.
I have yet to try rhubarb with strawberries, but I shall be adding this to my list. I'm intrigued by your stove-top comment - unless it's been in a crumble, or your earlier recipe, I have always cooked rhubarb on the stove-top. In fact, I recall my granny used to cook it with just a dash of sugar, and a spoon of water and serve it with breakfast... possibly my earliest rhubarb memory.
ReplyDeleteNow that I've tried it I understand why one would use the stove top method. I only began preparing my own rhubarb a couple of years ago and the first recipes that inspired me used an oven method. I followed. I like your granny's method. I think I'll try it next.
Deletewaiting for our strawberries. so far i've made gingered rhubarb sauce for asparagus (fabulous. a melissa clark recipe), a rhubarb crisp, rhubarb rice pudding, and this weekend rhubarb pop tarts. hurry up strawberries!
ReplyDeleteYou find the greatest recipes, Shari. Pop tarts--so fun! Enjoy them.
ReplyDeleteOh that sounds so good it actually made my mouth water while reading the recipe.
ReplyDeletePairing strawberries with rhubarb in pie is so good too. Our realtor is an expert on microbiotic/vegan cooking and made us a pie...wow, it was so delicious.
I must to try your compote... I can hear the swooning in your writing!
It is seriously good, Janis. A realtor who bakes you pies, now that's a find. Nice work.
DeleteWhyyyyyy did I not pick up that rhubarb I saw at Whole Foods today, whyyyyyy? Guess I know what I'm doing first thing in the morning.
ReplyDeleteYes, do it tomorrow, Kim. You'll be glad you did. Enjoy.
DeleteAnd thanks for the Friday evening chuckle (whyyyyyy).
Oh...
DeleteYummm....
(I didn't have vanilla, and we're on a sugar free kick around here lately so I used agave instead but it was deLICIOUS! I'm trying to restrain myself from eating the entire pot...)
you sure are a rhubarb lover, aren't you. i chuckle.
ReplyDeleten♥
off to the market this morning and will be adding both to the list. yum. I always cook it on the stove top too, just with brown sugar and a little water. How bare it seems compared to this magnificence! happy weekend.
ReplyDeleteHello, I've been reading your blog for a bit now and enjoy it immensely. I grew up on strawberry-rhubarb pies in the summer - delicious! I will definitely pick up some rhubarb at the farmer's market tomorrow so that I can try this recipe - looks yummy!
ReplyDeleteI have always put rhubarb with strawberries in the past, until this spring, when I decided that to prove my undying love to rhubarb, I would try going purist and make a compote of only rhubarb and honey - no sugar, no sweeter fruit to mellow it out. Rhubarb fail. I will be going back to good ole strawberry/rhubarb in the future!
ReplyDeleteI always thought I hated rhubarb, but lately I've had it in desserts and found it quite good. I'll have to try this recipe!
ReplyDeleteI hope I find rhubarb tomorrow do we can enjoy this on yogurt, granola, maybe waffles- going to make breakfast more exciting- this will get me out of my rut!
ReplyDeleteScrummy. The GF's favorite fruit combo.....nice reward for all the yard work today I'm thinking.
ReplyDeletexo Jane
I will give this a go. A rhubarb fan, that accompanying image it too hard to go go past.
ReplyDeleteI have a strong suspicion that all our strawberries will end up inside the kids before they ever reach the kitchen. Not a bad thing, really, but if I get some of them, I'll try this. I am not the type of person who reads Martha Stewart but the rhubarb buckle in the May issue is really very good. Also, rhubarb cordial. So good.
ReplyDeleteSounds great with yogurt for breakfast.
ReplyDeleteOh if only I hadn't just eaten all the strawberries.
ReplyDeleteNow you got it! Your compote looks and sounds luscious. (I didn't really get it, myself, until last year. I am eagerly awaiting delivery of, oh, only about 110 pounds of strawberries. There will be some rhubarb in the mix, for sure.)
ReplyDeleteI can not imagine how it tastes :0
ReplyDeleteDenise: i completely, utterly agree. I cook mine with orange juice instead of lemon and then, when it's completely cool, I fold it in sweetened whipped cream(without over-mixing, so to leave streaks of alternating pink and white) and serve in tall glasses: a "fool" dessert
ReplyDeleteSeriously divine. Thank you for sharing!
ReplyDeleteI'm going to make this later in the week - I cannot wait! Thank you.
ReplyDeleteI just sliced some rhubarb stalks and hulled a pint of strawberries. The rhubarb is sitting in a bath of orange juice, vanilla beans, and a tablespoon of sugar, and the strawberries are waiting for company in the baking dish. The original plan was to make a crumble in the oven, but after reading this post (perfect timing) I think will switch gears and make this compote. Thanks for the inspiration and for sharing such a perfectly simple seasonal dessert.
ReplyDeletewonderful. I consider you the rhubarb expert and trust this recipe to be amazing--especially since strawberries have already been the best I've had in years.
ReplyDeletethis weekend, a rhubarb custard pie...next weekend, I'm definitely eating it this way...thanks for the recipe.
ReplyDeleteI have been so delinquent in my rhubarb cooking this year; haven't cooked a single stalk! Gotta change that this weekend. This sounds like a delicious and simple way to prepare a batch, I'm thinking dessert over vanilla ice cream...
ReplyDeleteWhen I was growing up stewed rhubarb was one of my favourite desserts. No one else in this house likes it, so usually my rhubarb ends up in a pie or a crumble. Hmmm, maybe I shall make myself a small pot!
ReplyDeleteI have come to rhubarb - finally - this spring, too ... I have a huge bag in my fridge right now I need to turn into compote asap. I want to preserve it for later ... enjoy!
ReplyDeletewe do this with just rhubarb, sugar and honey.....we love it on greek yogourt or atop a simple pound cake.....but have not tried the other suggestions you made....I better get some more rhubarb and find more of the strawberries mentioned on my blog just last night!
ReplyDeletei'm a big believer in compote. most any compote but i have a special place in my heart for rhubarb. so glad you came to the other side! yes, strawberry rhubarb. i just made strawberry rhubarb muffins and make a strawberry rhubarb pie once a year. we also eat our compote with french toast, walnuts, and a dollop of yogurt. yum.
ReplyDeleteMy mom put walnuts in hers and it was so yummy!!
ReplyDelete