Thursday, June 28, 2012

Strawberry Rhubarb Compote

Strawberry season is winding down here in Boston, but if it's still going strong where you live, you should try this simple Strawberry Rhubarb Compote out. It's a tangy, sweet condiment that goes great on it's own or along side grilled pork or roasted chicken.

I got some beautiful rhubarb from my CSA at Newton Community Farm and paired it up with strawberries from my CSA at Stillman's for the compote.
Chop the rhubarb into 1/4-1/2 inch pieces - total was about 3 cups worth. I mixed it with a pint of chopped strawberries in a saucepan with the juice and zest of 1 lemon, 2 TBS raw honey, 1 generous tsp cinnamon, a pinch of salt and about 1/4 cup of water.

Bring it up to a boil, than reduce and simmer until slightly thickened, about 20 minutes. If it's looking too thin here, you can dissolve 1/2 tsp of arrowroot powder in 2 TBS water, and add it to the mix to thicken it up. However, be careful to not make it too thick, for some thickening occurs as it cools.

When it's done, the rhubarb will have almost cooked down totally, and there will be a few berries left.
This compote is a great way to use that rhubarb that you don't know what to do with and preserve those summer strawberries. I had some leftover so I stuck it in the freezer. It will be good to pull towards the end of summer as fall is rounding the corner, when I'll be yearning for those summer berries again.

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