Rhubarb Strawberry Compote

By • May 17, 2011 • 17 Comments



Food52 Review: 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. 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. 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. Merrill Stubbs

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
  1. Combine all of the ingredients in a medium saucepan and add 1/4 cup water. Set over medium heat and bring to a simmer, stirring to dissolve the sugar. Cook gently, uncovered, for about 45 minutes, stirring occasionally and adding more water if the mixture seems too dry. You want the fruit to cook through and soften without completely losing its texture.
  2. Cool and serve over yogurt or ricotta, with ice cream, or on its own.
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Comments (17) Questions (0)

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about 1 year ago MoLiver4u

This is delicious even though my California rhubarb never gets that deep red color! I used some triple sec to up the orange notes and it's delicious! I wish I had prepared canning jars to save it longer!

Food_52

about 1 year ago Cathy Gruhn

I made the compote yesterday... delicious and so simple! I ate some spooned over some cottage cheese this morning. The one thing I learned.. I didn't need to cook it for the full time, I would prefer a bit less time so that I have more berry "substance" Mine was cooked down a tad too much, but still truly wonderful!

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about 1 year ago Foodiewithalife

Rhubarb compote is one of my favorite things to make in the spring and summer! I was messing around with it last year and made a cherry-rhubarb compote for a fun twist. It was so good the concoction made its way into everything from sparkling lemonade to a cheese board. Cheers to rhubarb and this beautiful recipe!

Christina
www.foodiewithalife.com

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over 1 year ago Shann44

Read the lead in! It says that the original recipe was too sweet, so they cut down the sugar content.

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over 1 year ago rukahn

The lead-in says far more sugar than the recipe calls for...1 3/4 cups vs 6 Tablespoons. Can you explain?

Stringio

over 1 year ago Cynthia Grandjean

Looks delicious, and I do need to try rhubarb this year... Could I use honey instead of raw sugar?

Girl_dog

almost 2 years ago agamom

Worked with what I had on hand - Framboise, lemon & brown sugar instead of rosé, orange & turbinado....beautiful!! Have made this over and over this summer & it was fantastic each & every time.

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about 2 years ago francisbacontoast

I didn't have any Rose on hand, so I used a splash of Sauvignon Blanc and Calvados (in equal measures) and it turned out perfect. Agreed that it's hard not to eat it right out of the pan with a spoon!

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over 2 years ago Kristin Anneler

Where is the glass bowl from?

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about 2 years ago The Good Cook

It looks to me like it's from Crate and Barrel... Maybe Ikea?

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over 1 year ago Dazzle-dae

Lots of research and I came up with Willem Wagenfeld egg coddler by JENAer Glas - so not cheap - each one somewhere around $18!!!
If you find similar, cheaper, ie. IKEA or C&B let me know, PLEASE.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Ok, we got rhubarb in our first CSA box, so I made this today. I used port in place of the rose because that's what I had open. It is wonderful! I'm having trouble not eating the whole batch with a spoon! BTW, don't you usually label the recipe as an editors' pick when you and Amanda post them to the blog? I'm asking because I had a little trouble finding it, and I think it would have popped up sooner in the search if it were an editors' pick. Thanks so much for a great recipe!

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about 3 years ago greglandrum

There was no orange in the house, so I used lemon zest. Like Sagegreen, I used a (dry) riesling instead of rose, because that's what was open. I guess I also used more than 3 Tbs, it was a good splash or two. The riesling complements the strawberries really well and I think the acidity of the wine also played along nicely.

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about 3 years ago Sagegreen

I just made this with some riesling I had open, and it was wonderful. The orange is so perfect with the strawberry rhubarb duo. We have our first fresh local strawberries now. Yay.Thanks, Merrill.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! Riesling sounds like a great substitute, by the way.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I don't have an open bottle of rose, I do have an open bottle of voovray. Its slightly sweet would it be ok to substitute that for the rose?

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sorry I didn't see your comment sooner -- the vouvray should work fine.