Strawberry Rhubarb Compote
With the summer solstice just around the corner, many of the early spring crops are beginning to wane as more summer crops are coming into their own. Strawberry and rhubarb are a classic spring pair. With family in town to celebrate a yearly reunion, I thought it would be a perfect opportunity to make a strawberry rhubarb compote served over cold ice cream. It was a hit all around with even the little ones cleaning their bowls. This recipe is super easy to make and really shines with in-season strawberries and local rhubarb. Make ahead and serve chilled for a birthday celebration or just as a reason to celebrate the abundance of spring.
Ingredients:
1 lb rhubarb cleaned up and cut into 1 inch pieces
1/2 lb - 1 lb strawberries with tops removed and cut in half
Splash of water
1/4-1/2 cup coconut sugar to your desired sweetness
1 vanilla bean or 2 tsp vanilla extract
Pinch of salt
Instructions:
In a pot, add the fruit and a bit of water. Bring to a boil, then reduce the heat to a simmer. Add the sugar, vanilla and pinch of salt. Cook on low until the fruit softens and breaks down to your desired consistency. Add more water as needed to thin out the mixture. Let cool and store in the refrigerator. Serve chilled. This combination with keep for at least a week.
Enjoy!
Dr. Jane Litsey