I’m a big fan of sweet tart flavors and rhubarb desserts usually fit that bill. It’s too bad it’s only in season for a nanosecond and then you have to wait for a whole year to get your fix again. Can you buy rhubarb frozen? I suppose it would get mushy or turn gross.
I’ll admit that this compote was the result of having a few stalks of rhubarb laying around looking lonely and a basket of lovely strawberries moldering in the fridge. So what? Even the Undercover Caterer has to clean out the fridge and figure of uses for rejected produce languishing in the back of the veg drawer.
My answer for many dishes is to throw it all in a pan and see what happens. In this instance, I added sugar (lightly, lightly) to sweeten things up, and a squirt or two (or three) of this fig balsamic just for fun.
If you can’t get your hands on fig balsamic, just go with a good quality aged balsamic vinegar.
Cook for a few minutes, and Presto! It’s now compote.
What to do with compote you ask? Eating it with vanilla ice cream is the obvious answer, but you could also mix it with whipped cream or custard to make a fool (yes, there is a food called fool, Fool). I think if you happened to have some bread that makes fantastic toast, a nice thick-cut brioche or sourdough loaf, you could toast it, butter it and spread a bit of compote on top instead of jam. Of course you could also just eat it with a spoon. Use your imagination!