Strawberry-Rhubarb Compote
A bright strawberry-rhubarb compote with orange and cinnamon, easy to spoon over breakfast, dessert, or anything that needs a tart fruit boost.
Prep 10 min · Cook 10 min · Total 50 min · Makes about 3 cups
Ingredients
- 2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 2 cups fresh or frozen strawberries, hulled and halved
- 1/4 cup granulated sugar
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Directions
- Combine the water, wine, ginger, sugar, and honey in a large nonreactive saucepan. If you are leaning toward a less sweet compote, start with the smaller amount of honey, though you may decide you want the rest.
- Once the sugar has fully melted and the liquid is at a gentle simmer, stir in the rhubarb. Cook it in the syrup just until tender, which can happen in as little as 5 minutes depending on your rhubarb. Take the pan off the heat, then stir in the strawberries and the eau-de-vie, if using. After the compote has cooled, remove the ginger slices.