Seasonal and sweet.
Making strawberry rhubarb pie is a bit of a pain. On the other hand, I absolutely love the combination of tart rhubarb, sweet spring strawberries, and maybe bonus flavors like lemon, ginger, and some vanilla bean. What to do? Make homemade strawberry rhubarb compote.
Cooking and Baking With Rhubarb
Rhubarb is actually a spring vegetable. Which makes sense, since it is actually not sweet and looks like celery with a bad sunburn. But rhubarb finds its way into dessert because of how well its tartness pairs with sugar and other fruit. And because the color is so beautiful when the rhubarb cooks down.
This compote recipe is a simple one. Here are the steps”
- Dice the rhubarb and hull the strawberries
- Grate the fresh ginger
- Put everything in a sauce pot and cook it together until jammy.
The flavor is perfect. Definitely add the lemon juice at the end. It heightens the flavor of the other ingredients.
Notes for Strawberry Rhubarb Compote With Fresh Ginger:
To test if the compote is done, do the “back of the spoon” test. Take your stirring spoon and dip it in the compote. Then drag your fingertip or another utensil (since it’s hot) down the center. If the line holds, the compote is thickened.
The strawberry rhubarb compote will keep in the refrigerator for at least two weeks, probably a little longer, and freezes well. Slather it on top of toast, biscuits, or generously spoon it atop plain cheesecake.
What strawberry rhubarb dessert or treat do you like to eat? Share in the comments.
You’ll also like: Old-Fashioned Blueberry Hand Pies and High-Rise Buttermilk Biscuits
Strawberry Rhubarb Compote With Fresh Ginger
- 1 pound rhubarb (about 5 stalks), diced
- 1 pint fresh strawberries, hulled and quartered
- 1 2" piece fresh ginger, peeled and grated
- 1 cup sugar
- 1 lemon, juiced
- 1 teaspoon vanilla bean paste, or 1 1/2 teaspoons pure vanilla extract
- pinch kosher salt
- Combine all ingredients except the lemon juice in a medium-sized pot, with a splash of water to cover the bottom. (Note: The water helps prevent scorching in the first stages of cooking.)
- Cook over medium heat, stirring frequently, lowering the heat as necessary to attain a low boil. Cook until the strawberries and rhubarb break down and thicken into a jam-like consistency, about 30 minutes.
- Add the lemon juice and stir to combine. Cool to room temperature or chill before serving. The compote will keep in the refrigerator for at least two weeks.