Strawberry-Rhubarb Compote
The goal of a compote is to preserve whole pieces of fruit by cooking them slowly in a sugar-rich syrup. I like to think of them as a lite-version of jam because there is no need to cook the mixture until it gels and sets.
One of my favorite ways to encourage a full expression of rhubarb and strawberries is to make a simple compote that cooks quickly and gently to preserve some texture from the cut-up fruit. I accent the flavor with a touch of cinnamon and a fresh bay leaf to create a bit of intrigue to the
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The goal of a compote is to preserve whole pieces of fruit by cooking them slowly in a sugar-rich syrup. I like to think of them as a lite-version of jam because there is no need to cook the mixture until it gels and sets.
One of my favorite ways to encourage a full expression of rhubarb and strawberries is to make a simple compote that cooks quickly and gently to preserve some texture from the cut-up fruit. I accent the flavor with a touch of cinnamon and a fresh bay leaf to create a bit of intrigue to the sweet-sour vibe. A hearty spoonful of slightly warm compote over a scoop of vegan ice cream or alongside a slice of polenta cake is an annual ritual in my spring kitchen…and there are plenty of other ways to use this compote (over pancakes, scones, as part of a morning muesli bowl…).
This compote will keep for 2 weeks in the refrigerator or several months in the freezer.
Difficulty: simple
Yield: makes about 3/4 of liter (3/4 quart)