Food
Strawberry-Rhubarb Compote
By Yankee Magazine|Jun 11 2014|
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There are a number of reasons to love rhubarb, and this strawberry-rhubarb compote — which is divine spooned on top of cake or ice cream — is just one of them.
Yield
8 to 10 servings.
Ingredients
1 pound rhubarb, chopped
1 cup sugar
1 tablespoon lemon juice
1 quart strawberries, washed and hulled
Instructions
1. In a medium saucepan combine the rhubarb, sugar, and lemon juice. Cook, stirring gently, for about 5 minutes, or until the rhubarb becomes very soft.
2. Mash. Remove the pan from the heat. Stir in the berries and cool. Spoon on top of cake or ice cream.
Even good served slightly warmed by itself.
Do you have any recipes for rhubarb pie?. It is next to impossible to find anywhere in Michigan – even amongst the high end pie companies (like Traverse Bay Pie Co.). I used to have one from my friends in Seattle when I lived there, but cannot locate it right now.
Thanks!
Jim
Hi Jim,
Here are a few links to our rhubarb pie recipes. Deep-Dish Rhubarb Pie and a more traditional rhubarb pie.