Strawberries and rhubarb make a delectable compote. This recipe is not overly sweet, yet it has a pleasant, fresh taste that goes great with anything from ice cream to pancakes. On its own, as a topping for so many other foods, it's fantastic.
In a medium saucepan (non-reactive), combine the water with the granulated sugar, a pinch of salt, and ½ vanilla bean.
Bring to a simmer over medium heat and stir until the sugar is dissolved.
Stir in the chopped rhubarb. Gently combine the ingredients. Cook the rhubarb for about 5 minutes or until it begins to break down and soften, and the sauce thickens.
Turn off the heat.
Add the strawberries and 1 teaspoon of grated lemon zest to the pan and gently stir to combine.
Use a spoon to remove the vanilla bean. Transfer the strawberry rhubarb compote to a serving dish or clean jar.
Serve warm, at room temperature or chilled. Keep refreigerated.
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Notes
You can swap the vanilla bean for half a teaspoon of pure vanilla extract.
The sweetness of the strawberries will dictate how much sugar to add. If you prefer a sweeter compote, add a few extra tablespoons of sugar.
The residual heat will soften the strawberries but retain their shape. For a smooth compote, use an immersion blender to puree the mixture after cooking. Add a squeeze of fresh lemon juice for brightness.
Fresh or frozen strawberries, rhubarb stalks, or both may be used in this dessert. If you’re using frozen, there’s no need to thaw them first.
This easy recipe is easily doubled. Cook time will remain the same.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.