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Wednesday Food: Strawberry Rhubarb Compote

Rhubarb season is just about over, but I wanted to feature a recipe nonetheless.  Technically a vegetable, but legally a fruit, rhubarb is a tart pink and green plant that looks like the love child of celery and kale.

When combined with sugar, it becomes the delicious stuff of pies, tarts, tortes, fools, pudding, ice cream, and preserves.  Often paired with strawberries which contain a great deal of natural sugar, the result is sweet, tart, and fresh.

I came across a compote recipe, which is similar to jam but with more liquid and no pectin or gelatin, that uses nothing more than rhubarb, strawberries, lemon, and sugar.  It is easy and quick to make and beautiful for topping toast, pastries, ice cream, or cheese cake.

  • 1 lbs stawberries, hulled
  • 4 stalks of rhubarb (about 3 cups chopped)
  • 2/3 cups granulated sugar
  • zest of 1 medium lemon (1 tsp)
  • juice of half a lemon (1 tbs)

Slice the strawberries into similar sizes.  Using a pairing knife, peel the stringy surface of the rhubarb stalks off.  Slice the rhubarb into 1/2 inch pieces.

Combine the strawberries, rhubarb, sugar, zest, and lemon juice in a medium saucepan over medium-high heat.  As the fruit warms it will produce liquid.  Bring to the boil and let simmer about five minutes until the sugar is dissolved and the rhubarb becomes soft.  Let cool to room temperature and refrigerate.  Use as a topping for any desired dessert or breakfast.


June 9, 2010 - Posted by | Wednesday Food


  1. Did you mean chard instead of kale in the first paragraph?

    Comment by Adam Kotsko | June 9, 2010

  2. I have made this before but somehow had forgotten how simple and scrumptious it was. I think I’ll make some tomorrow. Thank you ebolden!

    Comment by The aunt | June 12, 2010

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