Sunday, May 6, 2012

Strawberry Rhubarb Compote #SundaySupper

Rhubarb is making its annual appearance, and it's so tempting to bring home a bunch just because it's fresh and local. But once you have it home, what do you do with it? Strawberry-rhubarb pies are probably the most common use, but you don't have to commit to a whole pie to get that sweet-tart combination.

This compote isn't very sweet, but that's how I like it. I was the weird kid who loved pickles as a snack and hated sugary cereals. If you prefer something sweeter, add more sugar to taste. But also consider what you're serving this with - because there are a multitude of possibilities.

This compote would be great over vanilla ice cream, if you're feeling indulgent. If you're being a little more health-conscious, use it to top your yogurt. Or your oatmeal.

This would also make a fine spread for toast and would appreciate every nook and cranny in an English muffin. Pancakes, waffles, or French toast would also be likely companions.

But don't forget the savory side. Cook it down some more for a glaze for poultry or pork, or add it to a salsa or sauce. Or serve it alongside cheese and cracker. The possibilities are almost endless. Good thing rhubarb season isn't short. And don't tell anyone, but this is the ideal use for those few strawberries that are a little to soft or a little under-ripe for serving as-is.

Rhubarb Strawberry Compote

2 cups chopped rhubarb
1/2 cup water
1/4 cup sugar
Pinch of salt
1 cup strawberries, halved or quartered

Put the rhubarb, water, sugar, and salt in a saucepan. Cook on medium heat, stirring as needed, until the rhubarb softens and begins to break down.

If you want a thicker mixture, keep cooking until it reaches your desired consistency.

Take the pot off the heat, add the strawberries, and stir to combine. Transfer to a storage container and refrigerate until chilled.

This post is part of #SundaySupper. Want to see the other bloggers involved?

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