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Recipe: Strawberry Rhubarb Compote
Strawberry Rhubarb Compote
by Norma Frye
A compote or compôte (French for ‘mixture’) is a sweet, chunky fruit sauce made from whole or larger pieces of fruit in sugar syrup. Compotes can be eaten as a dessert, rolled in crêpes, or served as a topping for everything from ice cream and waffles to savory dishes of duck or pork tenderloin.
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 6 to 8 servings
Ingredients:
- 1/2 lb rhubarb, cut into 1-inch pieces
- 1/4 cup plus 3 tablespoons granulated sugar, divided
- 3 tablespoons orange juice
- 1/2 lb strawberries, hulled
- 1 tablespoon orange zest (optional)
Directions
- Preheat the oven to 375F.
- Toss the rhubarb, 3 tablespoons of sugar, and orange juice together in a non-reactive 8-inch by 8-inch pan. Roast the rhubarb mixture for 30 to 40 minutes, stirring occasionally, until it is tender and the juices have thickened.
- Stir the remaining 1/4 cup sugar, strawberries, and orange zest into a medium-size saucepan set over medium heat and bring the mixture to a boil for 5 minutes.
- Crush 1/3 of the berries with a fork.
- Add the roasted rhubarb and pan juices to the strawberries and allow the mixture to simmer for an additional 5 minutes.
- Remove the compote from the heat and allow it to cool for at least 20 minutes before serving.
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