Rhubarb and Strawberry Compote

by - March 28, 2015

I remember the first time I had rhubarb. It was in a crumble. it was glorious. I couldn't quite place the flavour of it. Like a strawberry and mango lovechild. I was a girl obsessed.

So, of course, when we picked up several rhubarb stalks from Borough Market this week, it had compote written all over it. (Or crumble, but compote you can pretty much eat on anything. So compote it was)

Rhubarb and Strawberry Compote
Makes: about 3 large jam jars of compote

3 slices of fresh ginger
3/4 cup water
3/4 cup white white (I used flat Prosecco. Typical)
1/4 cup honey (coat your measuring cup with some oil so it slips out nicely)
1 tbsp ground cardamom
1 tsp vanilla extract
2 tbsp ground chia
3 large stalks rhubarb, cut into batons (without the leaves please!)
400g strawberries, de-leafed and quartered

In a saucepan, bring the ginger, water, wine, honey and cardomom to a simmer. Add in the rhubarb and allow to cook until softened, using your spoon to mush the softened rhubarb into strands. When it has broken down, stir in the chia, quartered strawberries and vanilla. Continue to cook over low heat and every so often smush the strawberries down so they release their juices. Continue to cook until it has reduced to your desired consistency.

When it has cooled, pick out the ginger slices (eat them, they are delicious) and place into jars and keep them in the fridge. It thickens up a little bit more overnight. Have them on porridge, in a parfait, on 'nana ice cream or spread on toast with cashew cream cheese frosting (tastes like cheesecake I do not lie)

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  1. This sounds really lovely. I really enjoy rhubarb and love it when it comes into season to include in crumbles and fruit compotes.