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Strawberry rhubarb compote

I'm considering 2 recipes that are so different that I'm really confused since they are both from reliable sources. Merrill's recipe -https://food52.com/recipes... - calls for only 3 tablespoons of liquid, while David Lebovitz's recipe - http://www.davidlebovitz... calls for 2 1/2 cups!

asked by akrainey about 2 years ago

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5 answers 565 views
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cv
added about 2 years ago

Well, just look at the photos. What do you want?

Merrill's recipe results in final product that could be served with a fork.

The Leibovitz recipe results in something far more liquid. (His recipe also calls for twice as much rhubarb and thus will generate a larger quantity.)

This is a good example of when recipe photographs -- so often lacking even in 2016 when photos virtually cost nothing -- can be critical in assessing a dish.

Make either or alter either one. Or make something else. It's entirely your call.

There are probably ten thousand other recipes for strawberry rhubarb compote, none of which is "definitive." Make what you want. After all, you're the one who is going to eat it.

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Maedl

Margie is a trusted home cook immersed in German foodways.

added about 2 years ago

Excellent! It sounds delicious and I love the addition of pomegranate molasses. That is the personal touch that elevates cooking to an art.

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added about 2 years ago

Thanks, Maedi!