31 May 2010

Recipe: Grown-up Strawberry-Rhubarb Compote

I originally made this compote for the Hay, Hay, It's Donna Day cheesecake pots, but I liked it so much, I thought it deserved its own page. You can put this on pancakes/waffles/french toast, in a PB&J sandwich, or top a cheesecake. 

I did a lot of researching online for a good compote recipe, but everything called for "strawberries, rhubarb,. and sugar." I wanted to perk it up a bit, make it a little more grown up. So here's my recipe:

Grown-up Strawberry-Rhubarb Compote

Servings:  Prep Time: 5 min Cook Time: 30 min

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Here's what you need:

1 cup strawberries
1 cup rhubarb
1-2 TB sugar
2 TB honey
1/8 tsp black pepper
small pinch of salt
1/4 cup water
2 TB white or rose wine (you can substitute orange juice)

Here's what you do:

Hull and quarter your berries; cut the rhubarb into 1/4" slices. Mix first 7 ingredients in a pan, set over medium heat. Allow to come to a low boil, then turn to a simmer. Allow to simmer for 10-20 minutes, stirring occasionally, until the fruit breaks down. The longer you simmer, the more it will break down. I simmered this batch about 30 minutes total. Add the wine, cook for another 5 minutes. Remove from heat and allow to cool before storing in the fridge or freezer.


  1. Your Grandfather would love you for this one.

  2. Something tells me he loves me anyways ;) Aunt Jane actually gave me the suggestions for this recipe. But yeah, I need to make sure my mom sees this one too, I haven't sent her the link yet. :)


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