At around midnight last night, when I finally had a chance to catch up on The New York Times Dining & Wine section, I watched a video of Melissa Clark making fresh rhubarb compote. It looked so pretty. And easy. And more importantly—delicious.
I woke up with rhubarb on the brain.
After I picked up my morning coffee I ambled over to the Grand Army Plaza farmers market to check out spring’s latest local offerings. It was about 40 degrees this morning here in Brooklyn, and the air didn’t feel so springy. But upon entering the market, I caught sight of a crate of rhubarb stalks priced at $3.50/pound.
If you live in New York, you understand what a bargain this is. Even in season, most supermarkets sell rhubarb for about $7 per pound, which makes it cost-prohibitive for a cook like me who relies more on trial & error than published & tested recipes.
Bag of rhubarb in hand, I stopped at the grocery store to get strawberries (still too early in the season to get local ones here). Once home, I re-reviewed Clark’s video and got to work.
Strawberry Rhubarb Compote
Time: 30 minutes
Yield: 3-4 cups
- One pound rhubarb stalks
- One pound strawberries
- 1/2 cup sugar
- Juice from half a large lemon
Begin by giving the rhubarb a good rinse and trimming the ends. FYI – The leaves on the rhubarb plant are poisonous. Next, wash and hull the strawberries. Cut the rhubarb into 1″ pieces. Leave the strawberries whole if they’re small, or cut them into quarters if they are larger.
Combine the strawberries, rhubarb, sugar and lemon juice in a large saucepan over medium heat. Stir to coat the fruit with the sugar. The mixture will come to what looks like a boil, and the fruits will start releasing their juices. When you start to see a fair amount of liquid build, reduce the heat so that the mixture cooks at a steady simmer for about 15-20 minutes. Stir occasionally.
You’re done when the fruit is fork-tender and the liquid is at a syrupy consistency. Transfer mixture to a bowl and allow it to cool for about 15 minutes. Then you can store it away in a jar (it’ll keep for at least a week in the fridge), or serve heaping spoonfuls of this red goodness on any of the following:
- french toast
- pound cake
- sponge cake
- ice cream
- corn bread or muffins
Happy Weekend, all!