Each spring I make strawberry rhubarb compote from the fruit grown in our kitchen garden. Some of it we use straight away, the rest we put into the deep freeze for later in the year (like now).
Compote, which is really just a stewed fruit, is easy to make and can be served up in many ways. I like to layer it with yogurt and Nadia’s Muesli for my breakfast, but it is equally delicious over ice cream, slathered on Pavlova, whipped into a Fool, mixed into an alcoholic beverage, or stirred into a bowl of hot porridge.
On its own, rhubarb is quite tart. Sugar makes it more palatable, but pairing it with ripe strawberries means you can use less sugar. I know of people who add honey for sweetness. If you like honey…I say, “Go for it!” The honey might add a nice flavour note. Ginger, cinnamon or mint are other possibilities. As for me…I like it plain and simple…truly old fashioned.
Strawberry Rhubarb Compote
Makes about five cups
Ingredients
450g/4 ½ cups red rhubarb
450g/2 ½ cup strawberries
500ml/2 cups water
125g/ ½ cup sugar
Directions
1. Remove and discard the rhubarb leaves, wash stalks well, and cut into 1″ pieces.
2. Hull the strawberries, wash well, and slice lengthwise (and once again if very large).
3. Put the rhubarb, sugar and water in a nonreactive (stainless steel) saucepan and bring to the boil, stirring constantly until the sugar dissolves and the rhubarb is soft.
4. Reduce to a simmer and add the strawberries and continue to cook until the strawberries are soft, but not mushy.
5. Cool, pour into a clean jar, cover with a lid and keep in the fridge or pour into freezer bags and freeze until needed.
In an Irish Home 