Strawberry Rhubarb Compote

This recipe is adapted from one I found by Thomas Keller, and it is nature’s version of a Jolly Rancher – sweet and tangy and tart and fantastic.  It’s versatile and can be used to as a topping for breakfast or a summer dessert. Our favorites are: french vanilla ice cream, Liberte Plain or Lemon Yogurt, Lemon pound cake (that recipe will be posted soon), and Mascarpone Cheesecake

  • 1 pound fresh strawberries
  • 1 pound trimmed rhubarb
  • 1 whole  lemon
  • 2/3 cup granulated sugar

Cut the strawberries into equal sized pieces either by halving or quartering them and place them in a medium saucepan.

Remove the stringy outer layer of the rhubarb by using a paring knife to peel if off the stalk – like peeling celery.  Cut the stalks into into 1 inch pieces and add to the strawberries in the saucepan.

Zest the lemon with a microplane and add to the pan (1-2 teaspoons).  Squeeze half of the lemon into the mixture as well (about 1 Tablespoon).

Add the sugar and stir to coat.

Cook over medium high heat stirring to help dissolve the sugar.  Bring to a gentle boil and let it boil for about five minute to reduce the liquid in the pan, then simmer for five minutes more.  All of the fruit will fall apart but it will still have a nice pink color.  Remove from the heat and let it come to room temperature.  Once cool, refrigerate.

It will keep for up to two weeks in the fridge.

This recipe doubles nicely.