Seasonal and sweet.
I’m not going to lie: Making strawberry rhubarb pie is a bit of a pain. That’s why I generally don’t make it. On the other hand, I absolutely love the combination of tart rhubarb, sweet spring strawberries, and maybe some bonus flavors like bright lemon, ginger, and some vanilla bean. What to do? Make strawberry rhubarb compote.
You’ll also like: Old-Fashioned Blueberry Hand Pies and High-Rise Buttermilk Biscuits
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, I assume, because the color is so beautiful when the rhubarb cooks down.
This compote recipe is a simple one. All you have to do is put everything in a sauce pot and cook it together. 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.
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.