2 cups quartered, hulled strawberries
After many false starts, Spring is finally here! Two of my favorite spring ingredients are rhubarb and strawberries, and of course they’re a classic pairing. Rhubarb is too tart on its own, and strawberries lend the stalks just enough natural sweetness to balance it out in the loveliest way possible.
I was going to make a crumble with my rhubarb and berries, but to be honest, I was too rushed and also feeling a bit lazy, so I just cooked up a compote and enjoyed it with yogurt and pumpkinseeds, which made for an amazing post-run snack. Strawberries are loaded with vitamin C and rhubarb is a great source of potassium.
I used to make fun of my mother for making fruit compotes. I would say, “But mom, it’s just cooked fruit. What’s so special about it?” Needless to say, as with most things in life, my mother was right about the fact that compotes are not merely just cooked fruit. And while I always enjoy fresh fruit, there is something very comforting about a compote. They’re also super versatile and can be used to top oatmeal, dry cereal, yogurt, ice cream and even cheese. Here’s my easy recipe for Rhubarb-Strawberry compote–I hope you enjoy! And here’s another one of my favorite ways to enjoy rhubarb, my Rhubarb-Plum Syrup from Eating in Color.
- 11/4 cups rhubarb, cut into 1-inch pieces (about 2 stalks)
- 1/4 cup coconut sugar
- 1/4 cup orange juice
- 1/4 cup water
- Place all ingredients into a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer, cover and cook for 15 minutes, until tender.
Note: If you’d like your strawberries to retain more color, simply add them during the last 5 minutes of cooking.