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