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Rhubarb and Strawberry Compote

Rhubarb and Strawberry Compote

Rhubarb Strawberries Mother's Day Breakfast Dessert Jam Vegetarian Condiments Oranges Fruit Brunch Pastries Sugar Pancakes Spring Summer Easy
Rhubarb Strawberries Mother's Day Breakfast Dessert Jam Vegetarian Condiments Oranges Fruit Brunch Pastries Sugar Pancakes Spring Summer Easy
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Rhubarb and Strawberry Compote
10 to 12 servings Easy
(0) Total:
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Ingredients (6)

  • 1 1/2 pounds rhubarb, ends trimmed and sliced into 1/2-inch pieces
  • 1/4 cup freshly squeezed orange juice (from 1 medium orange)
  • 4 teaspoons finely chopped lemongrass (from a 4-inch piece)
  • 3/4 cup granulated sugar
  • 1 pound strawberries, hulled and quartered (about 3 cups)
  • 1 vanilla bean, split and scraped, pod and seeds reserved (or 1 teaspoon vanilla extract)
Nutritional Information
  • Calories92
  • Fat0.29g
  • Saturated fat0.05g
  • Trans fat
  • Carbs22.44g
  • Fiber2.15g
  • Sugar18.53g
  • Protein0.97g
  • Cholesterol
  • Sodium3.47mg
  • Nutritional Analysis per serving (10 servings) Powered by

This simple compote updates the classic pairing of rhubarb and strawberry with a little orange juice and lemongrass. Try this jamlike topping on scones, ice cream, pound cake, or cheesecake.

What to buy: Look for rhubarb that is free of blemishes; trim off any leaves, and, if the stalk appears fibrous, peel as you would celery. Lemongrass can be found at farmers’ and Asian markets; peel off any dry, damaged outer leaves. If you can’t find lemongrass, substitute 1 teaspoon of finely grated lemon zest instead.

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Instructions

  1. 1Place the rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium, nonreactive bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.
  2. 2Meanwhile, place the remaining 1/4 cup sugar, strawberries, and vanilla pod and seeds in a small bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.
  3. 3Transfer the rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture starts to bubble and the rhubarb releases its juices, about 5 minutes. Reduce the heat to medium low, cover the pan, and simmer, stirring occasionally, until the rhubarb starts breaking apart, about 5 minutes.
  4. 4Stir the strawberry mixture into the rhubarb mixture and simmer uncovered for an additional 5 minutes. (Don’t stir too often—you want the strawberries to hold their shape.) Remove from the heat, discard the vanilla pod, and set aside to cool. Refrigerate the cooled compote in a container with a tightfitting lid for up to 4 days.
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