CSA Away, Dessert, Vegan

Strawberry-Rhubarb Compote

The rhubarb were really green and I was concerned that it would mix with the strawberries and come out brown and ugly.  It didn’t.  Apparently color theory doesn’t apply here.  Thank god!  It was a lovely shade of red and perfectly sweet tart.  I love making compote out of fruit because it’s easy and I can do so many things with it.  It’s great on custards, with ice cream, topped with whipped cream, as a filling for a cake, as a topping for pancakes or waffles… the list goes on!  And you can do this with ANY fruit.

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I tasted some rhubarb raw and it was pretty awful.  So bitter!  I was a bit worried that my compote would come out just as bitter.

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The strawberries on the other hand were absolutely perfect.  So sweet and flavorful.  I went ahead and trusted the process and chop all of it up and put the rhubarb and strawberries in a sauce pan.

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There’s a good amount of sugar that goes in here and you could probably substitute honey or agave syrup if you wanted to.

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The compote came together very quickly.  Just a few minutes of boiling and it was done.  Something magical happened to the rhubarb when it was cooked because that intense bitterness was gone and it was just sweet with a hint of tart.  You can put it on top of anything, go ahead and try!

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