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Strawberry-Rhubarb Compote

Time20 minutes
YieldsServes 4 to 6
Strawberry-Rhubarb Compote
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Strawberries and rhubarb make a perfect spring pairing. The combination enhances their respective flavors; strawberries taste more interesting and rhubarb far less harsh and acerbic.

Here, I’ve used them in a simple strawberry-rhubarb compote, which would go well on sugared strawberries or ice cream. It could also serve as the basis of a fool, the old-fashioned English dessert made from fruit puree and whipped cream. The same flavor combination appears in a strawberry-rhubarb brown sugar crisp and strawberry-rhubarb muffins, which make a good wake-up call in the morning.

Both strawberries and rhubarb are highly perishable; they store well for just a few days in the refrigerator. Choose red, unblemished strawberries and crisp, brightly colored stalks of rhubarb. To refrigerate, arrange strawberries on a paper towel-lined pan, but wrap rhubarb in an airtight plastic bag. Wash strawberries and rhubarb just before using.

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1

Place the rhubarb and sugar in a small, heavy non-aluminum saucepan. Cook over medium-high heat, stirring often, until the rhubarb is tender but not completely falling apart, about 4 minutes. Remove the pan from the heat. Stir in the diced strawberries. (This can be made several days ahead and refrigerated.)

2

To serve, spoon chilled over berries or ice cream.

If you prefer serving a simple dessert, consider this recipe, which makes 4 to 6 servings. Whip 1 cup whipping cream with 1 tablespoon sugar until thick. Alternate layers of cream and compote in narrow stemmed glasses; refrigerate up to 2 hours before serving chilled.