While we’re on the subject of seasonal produce, rhubarb has always said “summer” to me. While it’s available I buy it, chop it, and freeze it for use in the dead of winter to at least bring back the memory of warmer weather. While straight rhubarb may be too tart for some, the iconic combination of strawberries and rhubarb can win over the harshest of critics. And when those strawberries were picked lovingly by one’s three-year-old daughter (in between devouring them and licking juice off her fingers), how could anyone resist?
I chose to make this a compote rather than a pie or a crisp because I’m really the only one in the house who actually likes pie. At least with a compote my family can spoon it on top of yogurt, over shortcakes, or just eat it straight from the spoon!
Strawberry Rhubarb Compote
3 cups chopped rhubarb
3 cups chopped strawberries
1/2 cup sugar (or to taste)
1 tbs. cornstarch
1. Combine rhubarb and sugar in a saucepan over medium heat and cook until rhubarb begins to soften.
2. Add strawberries and continue to cook until they release juices and the whole mixture turns into a chunky compote.
3. In a separate small bowl, mix cornstarch with a drizzle of cold water until smooth. Pour cornstarch slurry into compote and continue to cook until thickened.
4. Remove from heat and refrigerate. Keeps for at least a week, refrigerated.
1. If you like your compote smoother, add the strawberries sooner so they break down more. If you like it chunkier, add them only a minute or two before you finish cooking.
2. When I say “3 cups chopped strawberries,” measure after chopping. Two cups of whole strawberries isn’t much at all, and you want more strawberry flavor. And just look at the color of these berries– red all the way through! You know they’re sweet when you see that color. (this photo isn’t color corrected in any way!)