Stewed Rhubarb Compote with Apples or Strawberries
Use one or the other of the two lists of ingredients; the instructions are basically the same. Apple and rhubarb are an ideal combination early in the rhubarb season; fresh strawberries show up towards the end of the rhubarb season. You could also use frozen strawberries. Rhubarb freezes well, so you could make this through much of the year if you wished. To me it's a special springtime treat though.
I find I need to add a little liquid at the start, for fear of scorching something, but once the compote starts to heat, it exudes a lot of juice. The strawberries in particular are very juicy; I added a bit of minute tapioca just to keep it from becoming too much like soup. You could use a tablespoon of cornstarch or arrowroot dissolved in a little water instead if you liked. I didn't think the apples needed it, but if your apples turn out to be particularly juicy, you could add it there too.
6 servings
20 minutes - 10 minutes prep time
Rhubarb and Apple Compote
4 cups chopped rhubarb (8 to 12 stems)
3 or 4 apples, peeled, cored and diced
1 or 2 tablespoons water or apple cider
1/2 to 3/4 cup sugar, or sugar and honey
Rhubarb and Strawberry Compote
3 cups chopped rhubarb (6 to 9 stems)
3 cups hulled strawberries, fresh or frozen
1 tablespoon water
1 tablespoon minute tapioca (optional)
1/2 to 3/4 cup sugar, or sugar and honey
Trim the leaves and ends (discard them) from the rhubarb stems, and cut the stems in pieces an inch in length or less. Peel, core and dice the apples, if using, or hull the strawberries if using fresh ones.
Put all the listed ingredients in a heavy-bottomed pot. Bring to a boil and simmer for about 10 minutes, until all the ingredients are cooked and amalgamated. Stir frequently. Check for sweetness; add a little more sugar or honey if you feel it is required. Keep in mind that things do taste sweeter once they are cool.
Serve the compote just warm, at room temperature or chilled; plain or with yogurt, ice cream or whipped cream.
I find I need to add a little liquid at the start, for fear of scorching something, but once the compote starts to heat, it exudes a lot of juice. The strawberries in particular are very juicy; I added a bit of minute tapioca just to keep it from becoming too much like soup. You could use a tablespoon of cornstarch or arrowroot dissolved in a little water instead if you liked. I didn't think the apples needed it, but if your apples turn out to be particularly juicy, you could add it there too.
6 servings
20 minutes - 10 minutes prep time
Rhubarb and Apple Compote4 cups chopped rhubarb (8 to 12 stems)
3 or 4 apples, peeled, cored and diced
1 or 2 tablespoons water or apple cider
1/2 to 3/4 cup sugar, or sugar and honey
Rhubarb and Strawberry Compote
3 cups chopped rhubarb (6 to 9 stems)
3 cups hulled strawberries, fresh or frozen
1 tablespoon water
1 tablespoon minute tapioca (optional)
1/2 to 3/4 cup sugar, or sugar and honey
Trim the leaves and ends (discard them) from the rhubarb stems, and cut the stems in pieces an inch in length or less. Peel, core and dice the apples, if using, or hull the strawberries if using fresh ones.
Put all the listed ingredients in a heavy-bottomed pot. Bring to a boil and simmer for about 10 minutes, until all the ingredients are cooked and amalgamated. Stir frequently. Check for sweetness; add a little more sugar or honey if you feel it is required. Keep in mind that things do taste sweeter once they are cool.
Serve the compote just warm, at room temperature or chilled; plain or with yogurt, ice cream or whipped cream.
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