In Season: Strawberries & Rhubarb
Nothing says Spring and Summer more than farmer’s market tables overflowing with bright red strawberries! These delicious little gems start popping up late May through June here on the East coast. And my local market is right on target! This past weekend almost every stand seemed to be selling these red delicacies. Yum! Of course, I couldn’t resist them and so I decided to pick up 2 lbs of berries.
That may seem like a lot of strawberries but after a quick walk through of the farmer’s market I had tons of ideas for my precious little berries. The first thing I’d definitely be making was my strawberry and rhubarb compote (probably one of the most delicious things I’ve ever eaten). This recipe was inspired by mother nature herself. As Spring turns into Summer you may have noticed that in addition to strawberries, bright pink stalks of rhubarb make their annual appearance.
And if you haven’t tired rhubarb before, let me just say that its quite delicious. If you eat some raw, you’ll notice it’s incredibly tart. However, when cooked down with strawberries it becomes a sweet and tangy jam – basically a match made in fruity heaven! The super sweet strawberries paired with the tart and lemony flavored rhubarb make an awesome combination.
My strawberry and rhubarb compote recipe is just as tasty as it is quick, easy and lower in sugar than most recipes. Plus it keeps in the refrigerator for about two weeks or in the freezer for up to 6 months. Try it over your morning toast, mixed into oatmeal or warmed over vanilla ice cream. Even better, use half of the recipe to make my Strawberry and Rhubarb Baked Oatmeal – click here for the recipe. No matter which way you serve it, my strawberry and rhubarb compote is an explosion of delicious Spring flavors!
Strawberry & Rhubarb Compote:
- 1 1/2 lbs thinly sliced rhubarb
- 1 1/2 lbs sliced strawberries
- 1/2 cup sugar (more or less depending on how sweet your berries are)
- 1 vanilla bean, split in half, seeds set aside
- 1/8 tsp freshly ground nutmeg
- 1 tsp freshly squeezed lemon juice
- Heat a medium-sized sauce pan over medium high heat add all ingredients. Stir gently to combine.
- Bring to a gentle boil, stirring often.
- Turn down to medium and simmer for about 15 or 20 minutes or until strawberry mixture has thickened to a syrup-like consistency.
- Set aside and cool. Refrigerate after cooled or freeze for up to 6 months.