Rhubarb was a big deal in my house growing up. Rhubarb grows pretty much anywhere in Nova Scotia, and so every Summer my grandmother would pick it, bake it, freeze it, and preserve it. Sometimes it could be rhubarb overload, but it’s definitely a happy childhood memory.
Making a compote couldn’t be simpler, and it’s extremely versatile. You can serve this on pancakes or with a grilled pound cake, but it is also amazing served with salmon. Or, you can be like my husband, and just eat it straight out of the container!
Funny side story, I looked at every grocery store in town to find some frozen rhubarb, and it took me two weeks to find any in stock. Yesterday I was planting some flowers in the front yard and I noticed a huge rhubarb plant in my front yard. Now I just have to master taking care of it so that I can enjoy it every year!
Strawberry Rhubarb Compote
- 2 lb. strawberries, hulled and diced
- 1 lb. rhubarb, diced
- 1 c. sugar
- 2 Tbsp. strawberry balsamic vinegar (raspberry works too)
- 1 Tbsp. cornstarch
- Combine all the ingredients in a large saucepan, and cook over medium-low heat. The strawberries and rhubarb will soften, and the sauce will thicken. You don’t need to add any liquid, because there’s plenty in the fruit. If you want a thinner sauce, leave out the cornstarch and add a little water.
- This sauce is good to eat once the sugar is completely dissolved, but I like to cook it down and make it thick. Then it has even more versatility.