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Strawberry-Rhubarb Compote
I’m often asked about reducing sugar in recipes. So here, I’ve used that absolute minimum, which makes for a somewhat tart and tangy compote. But you can taste and add a little more honey after the rhubarb is cooked, to sweeten it to your liking.
In lieu of the ginger, you can opt for a vanilla bean, split lengthwise, or some of the spices suggested above. For those avoiding alcohol, replace it with unsweetened apple juice.
Course:
Dessert, Others
Ingredients
- 1 1/4 cups (310ml) water
- 1 1/4 cups (310ml) white wine dry or sweet
- 5 lices (15g) ginger unpeeled, fresh
- 1/2 cup (100g) sugar
- 1/3-1/2 cup (100-160g) honey
- 2 pounds (1kg) rhubarb trimmed and cut into 3-inch batons, about 1/2 -inch wide
- 1 pound (450g) strawberries hulled and quartered
- optional: 1 teaspoon kirsch or another eau-de-vie
Instructions
- In a large nonreactive saucepan, heat the water, wine, ginger, sugar, and honey (use the smaller amount if you think you might want it less-sweet – but my guess is you’ll want it all.)
- When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices.
Cup of Yum
Notes
- Serve warm or room temperature. The compote goes great with Vanilla Ice Cream and Gingersnaps, or as a breakfast treat with yogurt and granola.