What to CookEditors' PicksAmanda & Merrill

Rhubarb Strawberry Compote

2 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Rhubarb Strawberry Compote

- Merrill


Before Passover this year, our office mate Avi sent me a recipe from his grandmother, Riva Schamroth; it was a rhubarb and strawberry compote, and he asked me to try it out -- it's a dish he loves, and he was convinced it deserved a mention on food52.

Unfortunately, rhubarb wasn't quite in season, so I asked if he could hold out a few more weeks. Then, when the first crimson stalks appeared at the farmers' market about two weeks ago, I made the compote. Riva's recipe is appealing in its straightforwardness: all she calls for are 1 pound of strawberries, 1 pound of rhubarb, sugar (1 3/4 cups of it) and water. While I loved the concept, her compote was a little sweet for my taste, and I had some ideas for a possible riff. (Shocking, I know.)

The second time around, I added less sugar (I used turbinado, which I think gives the compote a caramel undertone), infused the compote with some orange peel, and splashed in a glug or two from the open bottle of rosé that was lying around in my fridge -- I can't tell you why, it just seemed like the right thing to do. The compote, cooked just until the fruit started to fall apart but had not yet become a complete mush, was tart and fresh, perfumed with the oils from the orange peel, and it had just enough sweetness to keep your mouth from puckering. I ate mine over the course of a few breakfasts, over both plain Greek yogurt and ricotta, but I bet it would be pretty g ood over ice cream too.

Strawberry Rhubarb Compote

Inspired by Avi's Bubby

Makes about 2 cups

  • 3 cups rhubarb (4 large stalks), trimmed and cut into 1-inch pieces
  • 1 pound frozen or fresh strawberries
  • 6 tablespoons raw (turbinado) sugar
  • Pinch salt
  • Peel from 1/2 large navel orange
  • 3 tablespoons rosé wine

See the full recipe (and save and print it) here.


💬 View Comments ()