Weekend before last we were shopping at our local fruit stand, and they had early season strawberries for cheap. 50 cents for a pound cheap. So, we bought a lot, and then thought “holy crud, what are we going to do with these?!” We had one small dish with vanilla bean ice cream, but then the next day it was pretty clear we were going to have to come up with a more large scale solution.
In the past, we’ve made a variety of chutneys out of bountiful produce. Rhubarb Ginger chutney, Peach Chutney, and the fall classic Cranberry Chutney. D has about 6 great cranberry chutney recipes that we get to enjoy all winter long. The thing about chutney, though, is there is an inherent savory component. Being springtime, we were feeling a little sweeter and so decided to go with a more saccharine preserve: Compote. The recipe, below, was adapted from one we found at chow.com. Mainly because we were lacking certain citrus ingredients and were too lazy busy to venture to the store.
Key (and unexpected) ingredient for this recipe: LEMONGRASS. Luckily, D had picked up some on a whim while visiting a great Seattle spice shop recently, so we had some on-hand.
First you macerate the rhubarb and strawberries seperately. Rhubarb with lemongrass, strawberry with vanilla.
Stirring over low heat. . .
The beautiful, tangy, sweet finished product. Rhubarb broken down, strawberries still intact. Great for toast or (D’s favorite!), nutella compote sandwiches.
Rhubarb and Strawberry Compote
- 1 1/2 pounds rhubarb stalks, leaves removed, ends trimmed, and sliced into 1/2-inch pieces
- 1/8 c. freshly squeezed lime juice (half a ripe lime)
- 2 tablespoons Rose’s Lime Syrup
- 4 teaspoons minced lemongrass
- 3/4 cup granulated sugar
- 1 pound strawberries, hulled and quartered (about 3 cups)
- 1 teaspoon vanilla extract