- Merrill
Before Passover this year, our office mate Avi sent me a recipe from his grandmother, Riva Schamroth; it was a rhubarb and strawberry compote, and he asked me to try it out -- it's a dish he loves, and he was convinced it deserved a mention on food52.
Unfortunately, rhubarb wasn't quite in season, so I asked if he could hold out a few more weeks. Then, when the first crimson stalks appeared at the farmers' market about two weeks ago, I made the compote. Riva's recipe is appealing in its straightforwardness: all she calls for are 1 pound of strawberries, 1 pound of rhubarb, sugar (1 3/4 cups of it) and water. While I loved the concept, her compote was a little sweet for my taste, and I had some ideas for a possible riff. (Shocking, I know.)
The second time around, I added less sugar (I used turbinado, which I think gives the compote a caramel undertone), infused the compote with some orange peel, and splashed in a glug or two from the open bottle of rosé that was lying around in my fridge -- I can't tell you why, it just seemed like the right thing to do. The compote, cooked just until the fruit started to fall apart but had not yet become a complete mush, was tart and fresh, perfumed with the oils from the orange peel, and it had just enough sweetness to keep your mouth from puckering. I ate mine over the course of a few breakfasts, over both plain Greek yogurt and ricotta, but I bet it would be pretty g ood over ice cream too.
Strawberry Rhubarb Compote
Inspired by Avi's Bubby
Makes about 2 cups
- 3 cups rhubarb (4 large stalks), trimmed and cut into 1-inch pieces
- 1 pound frozen or fresh strawberries
- 6 tablespoons raw (turbinado) sugar
- Pinch salt
- Peel from 1/2 large navel orange
- 3 tablespoons rosé wine
See the full recipe (and save and print it) here.
-
merrill
I'm a native New Yorker with over a decade of experience as a private chef, cooking instructor and food writer/editor; I have a culinary degree from Le Cordon Bleu, as well as a highly practical BA in Comparative Literature (Italian and English). I live with my husband and daughter in Park Slope, Brooklyn, where we visit the farmers market most weekends.
Some past articles from this author you'll love:
A Potluck Lunch
Make-Ahead Meals
Feeding a New Family
21 Comments on Rhubarb Strawberry Compote:
It also makes a superb cobbler or crisp. Just add 4 tablespoons of tapioca granules or starch, and your favorite crumb or crust topping. YUM!!! 350 degrees for an hour. The best breakfast ever with greek yogurt!
I've been making this for years, also from my grandmother's recipe. They are a natural combination since they are in season the same time. I also reduced the sugar quite a bit, added orange zest, but I added a bit of cinammon, a pinch of fresh ginger and 1/8 tsp of freshly grated nutmeg. It adds layers of flavors to the finish.
We made almost this exactly same recipe (minus the rose) a few weeks ago. I can't believe how simple & delicious it is! We ate ours with French toast & mascarpone: http://www.two-tarts.com/2011/05/may-brunch-monthly-menu.html
Made this last night to accompany Louisa's cake...so, so good. The raw sugar instead of granulated is so clever...makes a big difference in the taste. I'm thinking of using the leftover compote to make a strawberry-rhubarb shake.
The color is so beautiful!
i made this compote today, its so delicious. I didn't have orange rind the oranges didn't look very good so istead I used a small piece of lemon rind and instead of using wine I used cointreau for the orange flavor. Turned out so nice, tart and wonderful. Going to use for dessert on pound cake with whipped cream. A really great recipe,
Although, over Greek yogurt is delicious, I make a very simple cake to serve my compote over. It absorbs the juices and nothing is left behind! (I also love the glass bowls!!)
Merrill is a co-founder of food52.
added about 1 year agoThat sounds great. I'm thinking pound cake and a little whipped cream also wouldn't be a bad idea...
I've served a similar compote with the almond cake recipe from Bouchon...so good.
Kristen is the Senior Editor of food52.
added about 1 year agoTo the coveters -- a similar conversation cropped up the last time we featured something in these cups here: http://bit.ly/hu1W4A (versatile, aren't they?)
http://www.connox.com/categories/cooking/cooking-and-backing-dishes/jenaer-glas-wagenfeld-egg-coddler.html
http://cgi.ebay.com/Wagenfeld-JENAer-Glass-Egg-Coddler-No-2-Jena-Glas-New-/220669105557
2 sites that list them.... *sigh*
I am with you Merrill - I often splash a little of whatever I am drinking or what is in the fridge into whatever I am making. Wine improves most everything!
Merrill is a co-founder of food52.
added about 1 year agoI couldn't agree with you more.
sounds delish.. but what also got my attention was this lovely glass pot that I see starring in may of your winning recipes.. Any pointer where I could buy one of these ?
Thanks!
Merrill is a co-founder of food52.
added about 1 year agoSee below!
I agree; where can we get the glass cups??
This compote over greek yogurt sounds divine. And I'm love with these glass custard cups, which I've seen in several pictures across the site. Where are they from?
I agree with both counts: recipe looks delicious and would love to know where these glass cups come from, they look so sweet.
My favorite thing to do with simple rhubarb compote is to put it over plain yogurt with some crushed up English-style Flapjacks [like this recipe, similar to the recipe I use: http://www.food52.com/recipes/4159_moms_flapjacks] and a drizzle of honey. I can only imagine how much better it would be with this version.
Merrill is a co-founder of food52.
added about 1 year agoThey're Amanda's glass cups, and I think she got them in Germany -- I'll have to double-check with her, though. Aren't they great?
Sounds delicious, the combo of strawberry and rhubarb is wonderful. I like that you used less sugar and added the orange peel and wine, Will definitely give this one a try,
Merrill is a co-founder of food52.
added about 1 year agoThanks! Hope it turns out well for you.
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