The Easiest Strawberry Rhubarb Dessert Recipe
Strawberry Rhubarb Compote for Dad
Last year for Fathers Day, instead of the usual golf shirt, book, or gadget, I made my dad a huge batch of strawberry rhubarb compote which I divided into small plastic containers and put in my parents' freezer. It's one of his favorite foods and I'm quite sure he enjoyed this more than any other gift I could have bought for him.
When people ask me how to make strawberry rhubarb compote, I'm almost embarrassed to tell them. It's ridiculously easy to make. Ideally you want to start with fresh, locally grown rhubarb and strawberries, which is why June is the perfect month, when these items are available. Select firm, thin, reddish rhubarb stalks.
This recipe is approximate and flexible. It can be multiplied, manipulated and played with. As mentioned above, it's a great solution for freezing rhubarb.
Easy Strawberry Rhubarb Compote Recipe:
Place 4-5 cups of rhubarb, sliced into 1" pieces into a saucepan. Cover with 1/2 cup of sugar, or a little less if you don't like it too sweet (you can always add more sugar later). Place the pot of rhubarb and sugar on stove at medium high temperature. If you've never done this before, it will feel counterintuitive not to add any liquid, but I promise the rhubarb and sugar will liquefy. When the rhubarb starts to liquefy, lower the heat a bit and simmer uncovered until the rhubarb is completely soft. Add a cup or so of small, ripe strawberries (or larger strawberries that you've cut into halves or quarters.) Simmer for another minute and turn off the heat. Let the pot sit until the compote has cooled, then refrigerate for at least a couple of hours. The compote will thicken once it has cooled. The rhubarb compote can be stored in the freezer for a couple of months in plastic containers.
You can serve the compote over vanilla ice cream, plain yogurt, panna cotta, a simple cake, pancakes or crepes. You can also incorporate it into other recipes, cobblers, tarts and the like. My dad likes to eat it plain, and so do I.