Monday, May 21, 2012

Strawberry Rhubarb Compote




Oh, say it ain't so...

This just may be the last week or two of local strawberries and rhubarb at the farmers market. Highly recommend getting the rhubarb from Gardeners Gourmet (the folks with the lovely salad greens, herbs, cabbage and radishes...) and the strawberries from the "pea man" Thomas McCarthy of Woodside Greenhouse. (And...be sure to get some peas from Mr. McCarthy. They are the best and don't last long!)

While I can still get strawberries and rhubarb, I'm making this! My chickens will be happy - they love strawberry hulls more than anything...

(and...p.s. I have another DAMN rooster. Agnes started crowing yesterday. Agnes is now Angus. But I digress...)

video


Strawberry Rhubarb Compote
from smitten kitchen

Ingredients:

1 pound strawberries, rinsed and hulled
1 pound rhubarb, trimmed
1 lemon
3/4 cup granulated sugar

Instructions:

1. Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.

2. Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.

3. With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.

4. Use a fine grater or a microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.

5. Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

6. Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold.

This makes about 4 cups of compote - it will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche or even just spread on toast as you would jam.

I LOVED this over vanilla ice cream. Ohhhh. My.

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