Strawberry-Rhubarb Compote
By America's Test KitchenPublished on April 12, 2013
Time
30 minutes, plus 30 minutes macerating and 45 minutes cooling
Yield
Serves 32 (Makes 4 cups)
Ingredients
Before You Begin
The compote will keep, covered and refrigerated, for up to one week. It’s delicious drizzled on pound cake or ice cream or stirred into yogurt or oatmeal.
Instructions
- Toss strawberries with 1/2 cup sugar and lemon juice in medium bowl. Transfer strawberry mixture to fine-mesh strainer set over medium saucepan and let stand, stirring occasionally, for 30 minutes. Do not wash bowl.
- Return strawberries to bowl. Add rhubarb, remaining 1/2 cup sugar, and salt to strawberry juices in pan and bring to boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft and liquid has thickened, 6 to 8 minutes.
- Stir strawberries into pan and remove from heat. Transfer compote to bowl and let cool to room temperature, about 45 minutes. Serve.
Time
30 minutes, plus 30 minutes macerating and 45 minutes coolingYield
Serves 32 (Makes 4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Making this classic pie duo work in a thick, jammy compote meant treating the strawberries and the rhubarb separately. To reduce stringy rhubarb without having to peel it, we slice it thin, which has the added advantage of reducing the cooking time. In the end, it turned out that the strawberries didn’t need to be cooked at all, but only macerated in sugar and lemon juice for 30 minutes to soften. The moisture given off by the berries could then be used to cook the rhubarb, boosting flavor and avoiding a watery compote.
Before You Begin
The compote will keep, covered and refrigerated, for up to one week. It’s delicious drizzled on pound cake or ice cream or stirred into yogurt or oatmeal.
Instructions
- Toss strawberries with 1/2 cup sugar and lemon juice in medium bowl. Transfer strawberry mixture to fine-mesh strainer set over medium saucepan and let stand, stirring occasionally, for 30 minutes. Do not wash bowl.
- Return strawberries to bowl. Add rhubarb, remaining 1/2 cup sugar, and salt to strawberry juices in pan and bring to boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft and liquid has thickened, 6 to 8 minutes.
- Stir strawberries into pan and remove from heat. Transfer compote to bowl and let cool to room temperature, about 45 minutes. Serve.
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