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I originally made this compote for the Hay, Hay, It's Donna Day cheesecake pots, but I liked it so much, I thought it deserved its own page.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.