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!

  • 813 views
  • 5 Comments

5 Comments

Maedl April 19, 2016
Excellent! It sounds delicious and I love the addition of pomegranate molasses. That is the personal touch that elevates cooking to an art.
 
Adrienne April 19, 2016
Thanks, Maedi!
 

Voted the Best Reply!

Maedl April 19, 2016
Compotes aren't tricky to make--which one you choose depends on your taste. I don't like watery compotes, and when I make the strawberry-rhubarb version, I don't use a recipe. I don't use any liquid at all--I just cut the rhubarb into small pieces, add quartered strawberries (or raspberries), diced ginger (or candied ginger), honey, and orange peel. I cover the pan and cook it over low heat until it is done. It doesn't take too long. You could easily experiment with flavors--I recently saw a recipe for jam combining strawberries, rhubarb and tarragon. I think that would translate well to a compote.
 
akrainey April 19, 2016
You gave me permission to create my own, original (?) version of a strawberry rhubarb compote below. Please excuse the different font sizes. Not sure how that happened. Anyway, it's really good!

Strawberry, Rhubarb, Cherry Compote

Mix together all of the following, cooking gently and stirring frequently until desired consistancy:
2 lb rhubarb cut in 3" x 1/2" batons
2 strips navel orange peel
Juice of 1 navel orange
2 T crystallized ginger nibs
3/4 c muscovado sugar
1 cinnamon stick
3-4 T pomegranate molasses
Toward end of cooking time add
3 hands full of dried blueberries
2 cups montmorency cherries
1 lb strawberries, halved
 
702551 April 18, 2016
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.
 
Recommended by Food52