Strawberry rhubarb compote
Time to use up frozen rhubarb since the new crop is arriving in the garden.
A few weeks ago, I managed to plant some greens in our garden so we will be eating our own organic salads soon. While tending to our edibles, I noticed that the rhubarb is already up and some stalks are nearly ready for harvest. It reminded me that I had a few bags of frozen rhubarb in the freezer from last year. I meant to enjoy the chopped rhubarb all winter in muffins and breads but the bags were buried and forgotten in my meager one-drawer freezer.Skip to next paragraph
Caroline Lubbers is a mother, wife, business owner and food blogger. Through her consulting company, Goldfish Marketing Communications, she has the pleasure of working with a number of chefs and specialty food companies. In 2007, Caroline launched her blog Whipped to learn more about blogging, to explore new recipes and as an excuse to buy a fancy camera.
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One of the simplest ways to enjoy rhubarb is in a sauce or compote. I emptied a bag of frozen rhubarb into a pan along with some fresh strawberries and a little sugar and let the stove do the rest. The bright red sauce is the perfect balance of tart and sweet. Spoon it over angel food or pound cake or atop ice cream. I’ve found it dresses up a dollop of Greek yogurt making a nice, breakfast treat.
Strawberry Rhubarb Compote
2 cups chopped rhubarb fresh or frozen
1/4 cup sugar
1 tablespoon water
2 cups sliced strawberries, fresh or frozen
1/2 teaspoon pure vanilla extract (optional)
Combine rhubarb, sugar, water and strawberries in a saucepan and cook over medium heat, stirring occasionally until soft, about 5-10 minutes. Stir in the vanilla extract. Serve warm over cake or keep in the refrigerator for a few days and spoon over yogurt or ice cream.
Related post on Whipped, The Blog: Rhubarb Strawberry Cobbler
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