Lately, Holly and I have been meeting up with our friend, and fellow blogger, Melissa for brunches all around Portland. With all the nice weather we've been having, what else should we be doing? I mean...brunch is everything here in PDX.
One thing that I have been seeing on all the menus is "compote." At first I was like, "What the H-E-double hockey sticks is compote?!" but after having it I was obsessed. It's like a jam, but better. Ever since then I've been wanting to make some for myself.
There are so many recipes online for different compotes. Usually a berry of some sort, sugar, lemon and water. I figured it was easy enough. So far I've made a blackberry and a strawberry one, but I decided to take it to a perfect summer level with strawberry rhubarb for this recipe.
I love strawberry rhubarb. It reminds me of my grandma, and we recently passed the two year anniversary of her death. Because of this, I knew it was the perfect time to have a strawberry rhubarb recipe on the blog.
Most of the recipes I found online called for either granulated sugar or brown sugar, so I decided to just combine the two.
What I really like about the compote is that it is so versatile. You can serve it on the side with toast, on top of some oatmeal or even as an ice cream topper. As a person with a major sweet tooth, I love that I can put it with some ice cream.
You can also serve this dish hot or cold, it's good either way. I loved it warm on top of the vanilla ice cream that we had. It was also great cooled and put on top of oatmeal for a delicious breakfast item.
You can save the compote in a jar for about a week in the fridge. However, with all the different ways that you can have it, you'll have no problem using it all up.
We hope you enjoy this recipe! Have you tried compote before? BTW Wikipedia has an example of an apple rhubarb compote. Now that is an interesting recipe!
Strawberry Rhubarb Compote
A multiuse compote to put on breakfast and desserts
- 2 cups rhubarb, chopped
- 2 cups strawberries, quartered
- 1/2 lemon, juiced
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 tspn vanilla
- dash cinnamon
- 1/4 cup water
Start by chopping rhubarb into small chunks.Add the rhubarb in a pan with sugar, lemon juice and water. Bring to a boil.Boil rhubarb until soft. Add in the quartered strawberries. Cook on medium-low heat for five minutes.Add in vanilla and cinnamon, stir around. Strawberries will be very soft.Remove from heat and cool.Use the compote to top oatmeal, ice cream or on the side with some toast.
DetailsPrep time: Cook time: Total time: Yield: 3 cups