Two ingredients that are in season right now are strawberries and it's tangy partner in crime rhubarb. Growing up I was often thrown off by this large red-celery-looking-thing that I would often see paired together, most commonly in pies, with strawberries. It wasn't until the last few years that I mustered up some bravery to try it, only to be pleasantly pleased with the tangy and sweet combination of flavors.
Until I came up with this recipe the other day, I had actually never made anything with rhubarb before, but this most certainly won't be the last. This recipe turned out amazingly well and it was a great accompaniment to some vanilla ice cream after a lovely Sunday afternoon barbecue. I served it warm over ice cream, but this recipe would also be great chilled and served strawberry shortcake style on top of some angel food or pound cake.
Prep Time: about 15 minutes
Cook Time: 50-60 minutes
Ingredients:
4 medium sized pieces rhubarb - thinly sliced
1 1/2 pounds strawberries - 4-5 cups - sliced
Zest and juice of 1 orange
2 tbs balsamic vinegar
1/8 tsp allspice
3/4 cup plus 1 tbs sugar
Vanilla Ice cream, Angel Food Cake, Pound Cake or Biscuts - to serve the compote over
Whipped Cream - if desired
Note: If you like your compote tarter, start with adding only a half a cup of sugar. If you like it extra sweet, add more sugar a tablespoon at a time until desired sweetness is reached.
Directions:
Place all ingredients in medium sized sauce pan and bring to a simmer on medium heat. Cover with a lid and simmer for 10 minutes - stirring occasionally. Remove lid and simmer for another 40-50 minutes - stirring occasionally - until fruit is very soft and syrup has thickened up. Set aside and let cool for 10 minutes. Serve warm over vanilla ice cream or cool completely and serve over angle food cake, biscuts or pound cake with whipped cream. Enjoy!
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