Strawberry & Rhubarb Compote
Strawberries & rhubarb were meant to be together. The sweet, juicy berries mellow the tart, slightly astringent rhubarb. While there is nothing wrong with the traditional pie, I decided to make a sweet, jam-like, easy compote that is perfect for serving over pound cake or any cake for that matter. You can also serve it topped with ice cream or stirred into yogurt or oatmeal. The compote will keep, covered and refrigerated, for up to one week.
1 Pound Hulled & Chopped Strawberries (3 Cups)
1 Cup Sugar
1 Tablespoon Lemon Juice
1 Pound Sliced ¼ Inch Thick Rhubarb
¼ Teaspoon Kosher Salt
2 Tablespoons Water
In a medium size bowl, toss the strawberries with ½ cup sugar and lemon juice. Next, transfer the strawberry mixture to a small nonreactive pan. Bring to a simmer over a medium heat. Cook for 3 minutes and stir often. Remove the strawberries and place them into a small bowl. Set aside. Meanwhile, in another small pan over a medium low heat, combine the rhubarb and remaining sugar, salt and the water. Simmer for 6 minutes, stirring often, until the sugar is dissolved and the rhubarb is almost tender. Using a slotted spoon, transfer the rhubarb to the bowl with the strawberries and combine. Finally, transfer the strawberry & rhubarb mixture to a medium size pan and cook for 10 minutes over a medium low heat. Remove from the heat and transfer compote to a bowl and let cool for 45 minutes until the compote comes to room temperature. Serve over cake, ice cream, yogurt or oatmeal. Makes 4 cups.