Balsamic Strawberry Rhubarb Compote

by Sarah on June 23, 2014

Undercover Caterer :: Balsamic Strawberry Rhubarb Compote

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.

Undercover Caterer :: Balsamic Strawberry Rhubarb Compote

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.

Undercover Caterer :: Balsamic Strawberry Rhubarb Compote

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.

Undercover Caterer :: Balsamic Strawberry Rhubarb Compote

If you can’t get your hands on fig balsamic, just go with a good quality aged balsamic vinegar.

Undercover Caterer :: Balsamic Strawberry Rhubarb Compote

Cook for a few minutes, and Presto!  It’s now compote.

Undercover Caterer :: Balsamic Strawberry Rhubarb 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!

Balsamic Strawberry Rhubarb Compote

Ingredients

  • 2 rhubarb stalks, cut into 1" lengths
  • 2 cups strawberries (approximately 1 basket) strawberries, cut in half
  • 1/4 cup sugar, or to taste
  • 1 tsp fig (or other) balsamic, or to taste.
  • Optional: small pinch of salt and a grind of black pepper (I like it with both of those things)

Instructions

  • Heat fruit in a saucepan over medium heat. Add sugar and let cook down until soft. Add balsamic and cook down for another few minutes. Taste and adjust the sweetener or balsamic to your liking. Add a small pinch of salt and a grind of black pepper if you so desire.
http://www.undercovercaterer.com/2014/06/balsamic-strawberry-rhubarb-compote-recipe/

 


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