Sunday, July 5, 2009

Strawberry Rhubarb Compote

Making a batch of strawberry rhubarb compote was the perfect way to celebrate a gorgeous July 4th weekend. This recipe is adapted from Thomas Keller's Bouchon. It is delicious as a topping for ice cream, pound cake, yogurt, you name it.

Strawberry Rhubarb Compote
Makes approximately 4 cups

  • 1 lb. strawberries, cleaned quartered
  • 1 lb. rhubarb, cleaned and trimmed and cut into 3/4 inch pieces
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 3/4 cup sugar
  1. Add all ingredients to a medium saucepan.
  2. Heat over medium-high heat and bring to a boil. Boil for about 4 minutes.
  3. Reduce heat to low and simmer for another two minutes.
  4. Remove from heat and bring compote to room temperature. Serve at room temperature or chilled.

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