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Strawberry-Rhubarb Compote

Name: Strawberry-Rhubarb Compote
Cuisine: Europe, French
Ingredients: 1 pound (454 grams), strawberries, hulled and chopped (3 cups); 1 cup (7 ounces/198 grams), sugar; 1 tablespoon, lemon juice; 1 pound (454 grams), rhubarb, sliced 1/4-inch thick; Pinch, salt

Appears in Cook's Country April/May 2012

This pairing is seasonal and delicious—assuming you can overcome stringy rhubarb and mushy berries.

YIELD Serves 32 (Makes 4 cups)

TIME 30 minutes, plus 30 minutes macerating and 45 minutes cooling

Why This Recipe Works

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Gather Your Ingredients

1 pound (454 grams) strawberries, hulled and chopped (3 cups)

1 cup (7 ounces/198 grams) sugar

1 tablespoon lemon juice

1 pound (454 grams) rhubarb, sliced 1/4-inch thick

Pinch salt

Before You Begin

The compote will keep, covered and refrigerated, for up to one week. It’s delicious drizzled on pound cake or ice cream or stirred into yogurt or oatmeal.

Instructions

Toss strawberries with 1/2 cup sugar and lemon juice in medium bowl. Transfer strawberry mixture to fine-mesh strainer set over medium saucepan and let stand, stirring occasionally, for 30 minutes. Do not wash bowl.

Return strawberries to bowl. Add rhubarb, remaining 1/2 cup sugar, and salt to strawberry juices in pan and bring to boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft and liquid has thickened, 6 to 8 minutes.

Stir strawberries into pan and remove from heat. Transfer compote to bowl and let cool to room temperature, about 45 minutes. Serve.

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