Spring means Strawberries and Rhubarb. At this time of year you find them in pies, crumbles, jams, and drinks. We made Strawberry Rhubarb Compote and put it over Vanilla Ice Cream for a great spring dessert. We also show you how to use this to make a Strawberry Rhubarb Gin Fizz!
The version we’re making isn’t sweet. It would be easy enough to sweeten, just add more honey or a tablespoon of sugar and you’ll get something more jam-like. We think though, that when you put this over Vanilla Ice Cream, the tartness is perfect. Before you add any extra sweetness, taste it and think about what you’ll be eating it with. You’ll appreciate the contrast and brightness more.
We don’t have rhubarb growing in our yard, but do have a farm locally. At this time of year, about the only thing you can get there is rhubarb and early spinach. This signals the start of local markets, fresh vegetables, and the promise of summer. When I was growing up, my mom had rhubarb in her garden, and it seemed to take over everything!
It’s even good for breakfast
Yesterday morning, we put our Strawberry Rhubarb Compote over vanilla yogurt and added some pecan pieces. If you had plain greek yogurt, that would work too. You could even add a little honey if it was too tart. Compote doesn’t just have to be for dessert, you can enjoy this treat all week.
The next thing I am going to try is spreading it on a piece of Steve’s homemade sourdough bread. It’s not quite thick enough to be considered jam, and it might be a bit messy, but I bet it tastes great! If you do press it out to make the Strawberry Rhubarb Gin Fizz, you could use all that pulpy, fruity goodness as jam on toast for sure.
Strawberry Rhubarb Compote
Ingredients
- 1 lb Strawberries
- 1 lb Rhubarb
- 1 Lemon, zest and juice
- 1 Tbsp Honey or Agave
Instructions
- Hull strawberries and cut into quarters
- Trim ends off rhubarb and then cut into 1/2 inch pieces
- Add the lemon juice and zest to a saucepan and then add the honey, strawberries and rhubarb, stirring to combine
- Bring the ingredients to a boil and let simmer for approximately 15 minutes or the fruit has softened and the mixture has thickened slightly
- Allow to cool then transfer to a sealed container, can be stored in the fridge for up to 1 week.
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