I thought I’d share this one while strawberries and rhubarb are still in season. We had a pile of each sitting in our house, wilting in the humidity, and I decided to take matters into my own hands and do something about it before they both went to waste. A good thing, too, given that strawberries were $6 a quart last week, and they weren’t even that tasty.
I can’t blame them, really — with all this rain, we haven’t managed to actually harvest any of ours before they’ve started rotting. But onto more pleasant things…
Strawberry rhubarb compote
This isn’t really a recipe, but it’s a delicious way to dress up slightly mushy fruit. All you need is:
- a cheap bottle of red wine (you don’t need all of it — half a bottle will do)
- some sugar or agave nectar
- a bit of vanilla or other spice of choice (optional)
- fruit. In this case, I used strawberry and rhubarb. ~1/2 quart strawberries, and 3 stalks of rhubarb cut into 3/4″ pieces.
- I really wish I had added in a bit of orange zest, but that’s sort of besides the point.
Here’s what you do: cut your fruit up, discarding anything inedible. Pour in the wine to cover, add a bit of the spice or vanilla, some sugar (not much to start) and bring to a simmer. After the fruit has softened a bit, taste and adjust the sweetness until you’re happy with it. Continue cooking until you have a mushy, delicious, jam-like creation. 30 minutes will probably do it. Store in a jar in the fridge, and use to top things like sourdough waffles (recipe coming soon) and vanilla ice cream. Simple enough?