Enjoy the taste of spring and summer with this bright and delightful Strawberry Rhubarb Compote.
I just finished walking around my garden today, checking my plants to see how they are doing, and looking for signs of new growth of the seeds I planted (eons ago, it seems). My garden is dismal this year. Oh, it’s organized. I planted it in square foot gardening fashion. The seeds that have sprouted and the plants I put in look okay; but it’s the middle of June and everything is slow to grow this year. It was a cold spring and now it’s turning out to be a cooler summer – it was only the low 60’s yesterday and today it’s the same. While my radishes like this weather, my tomatoes, cucumbers, and peppers long for warmer days and nights. They’re surviving, but definitely not thriving right now.
On the other hand, my rhubarb is beautiful this year! Maybe it likes the cooler weather, I don’t know. It’s grown large this year with gorgeous stalks of red and green. I’ve picked it, shared it, and picked some more. I’ve made sauce, galettes, and put some in the freezer.
Nutritionally, rhubarb is low in calories, fat and sodium, and is a rich source of Vitamin C. It can be a healthy choice. Yet, if you have ever eaten rhubarb by itself you will know that it’s very tart and usually requires quite a bit of sugar when preparing it. That’s the downside. However, you can reduce the amount of sugar you use by adding other naturally sweet fruits, such as strawberries. Rhubarb always goes well with strawberries – don’t you agree?
This Strawberry Rhubarb Compote recipe I’m sharing today is by far my family’s favorite rhubarb dish this year. It’s easy to make and oh, so good. Not too sweet, but just sweet enough to top pancakes, frozen yogurt, shortcakes, or to eat by itself. I hope you enjoy it as much as we have. Here’s the recipe:
Strawberry Rhubarb Compote
- 3 c. sliced strawberries
- 1/3 c. granulated sugar
- 3 c. rhubarb cut into 1/2 to 1 inch slices
- 1 Tbsp. lemon or lime juice
- 2 Tbsp. honey
- Clean and remove stems of strawberries. Slice and place into a medium-sized bowl. Stir in sugar and let rest for 30 minutes.
- Drain strawberries with a fine mesh strainer, keeping all the syrup for later. You should have close to a 1/2 cup.
- Place rhubarb, lemon juice and honey in a medium sauce pan. Add reserved syrup from the strawberries and gently stir.
- Cook the rhubarb in the strawberry syrup over medium heat, stirring frequently, just until rhubarb is tender and starts to fall apart - about 10 minutes.
- Remove from heat. Gently fold in strawberries.
- Serve immediately or cool and keep in refrigerator for later use.
- Makes about 3 1/2 cups.