Cookbook:Rhubarb and Strawberry Compote
Ingredients
- 1 1/2 pounds rhubarb stalks, ends trimmed and sliced into 1/2-inch pieces
- 1/4 cup freshly squeezed orange juice (from 1 medium orange)
- 4 teaspoons minced lemongrass (from a 3-inch piece)
- 3/4 cup granulated sugar
- 1 pound (about 3 cups) strawberries, hulled and quartered
- 1 vanilla bean, split and scraped, pod and seeds reserved or 1 teaspoon vanilla extract
Procedure
Combine rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium nonreactive bowl; toss to coat the rhubarb, and set aside to macerate for 10 to 15
minutes. Meanwhile, toss remaining 1/4 cup sugar with strawberries, empty vanilla pod, and vanilla seeds in a small bowl until strawberries are well coated; let
macerate at least 10 minutes. Transfer rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until mixture starts to bubble and rhubarb
releases its juices, about 5 minutes. Reduce heat to medium low, cover pan, and simmer, stirring occasionally, until rhubarb “melts” and breaks apart, about 5
minutes. Stir strawberry mixture into rhubarb and simmer uncovered for an additional 5 minutes. (Don’t stir too often, as you want the strawberries to hold their
shape.) Remove from heat, discard vanilla pod, and set aside to cool. Compote can be served at room temperature or chilled; store leftovers in a covered container in
the refrigerator.
