Rhubarb & strawberries are both excellent spring fruits that go perfectly together, so that’s what I used in my first compote.
It tastes a lot like those expensive all-natural all-fruit jams… but better because it tastes less like sugar and more like fruit. And it is much less expensive, too, which I am known to appreciate.
So far I’ve enjoyed this compote over French toast at our May brunch, and then also with yogurt and granola.
Rhubarb Strawberry Compote
Combine all ingredients in a large sauce pan on medium-high heat. Stir regularly for the first few minutes to ensure the sugar dissolves into the water and the fruit gets coated in the hot liquid. The goal is for the fruit to release its own liquids to simmer in; the 1/4 c. water is added to help things get started without any burning.
- 4 cups rhubarb, chopped into 1” pieces
- 1 lb strawberries, quartered. About 3 cups.
- 1/2 c. vanilla sugar (regular sugar would work just fine here)
- 1/4 c. water
Once things are getting mushy looking, turn the heat down to medium (for a low simmer) and let it go for 30 minutes. The final compote will be thick and fruity with a few pieces of fruit here and there. Spoon into jars, let cool, and then store in the fridge for a week or the freezer for as long as you dare.