Rhubarb and strawberries come into season at almost the same time, with rhubarb making its appearance first and strawberries following soon on its heels. Their flavours work beautifully when lightly stewed together. At its simplest, all you need to add is some brown sugar and a little water. I like to incorporate other flavours into it as well. This recipe for ‘Rhubarb and Strawberry Compote’ uses vanilla essence and rosewater to bring some Eastern flair to the dish. The compote stays fresh in the fridge for upto a week, and is delicious spooned onto yoghurt, smoothies, porridge, custard, chia pudding, pancakes or meringue.
RHUBARB AND STRAWBERRY COMPOTE (with a hint of rosewater)
(Makes 3 cups)
250g fresh strawberries
450g fresh rhubarb (discard leaves as they are inedible)
3/4 cup brown sugar
1/4 tsp sea salt
1/4 cup water
1 & 1/2 tsp vanilla essence
2 tsp rosewater (optional)
- Take your strawberries and remove their leaves and stems. Wash your strawberries and then cut them into 1-inch pieces. Place in a medium-sized saucepan (with a lid).
- Trim off the top and bottom of your rhubarb stalks. Rhubarb leaves are toxic and inedible so make sure you discard them. Wash your rhubarb stalks and then slice them into 1/2-inch pieces. Place in the saucepan with the strawberries.
- Add the sugar, sea salt, and water into the saucepan with the strawberries and rhubarb.
- Place the saucepan on the stove over medium heat until the mixture starts to simmer. Stir a few times to keep everything well-mixed.
- Simmer for 10 minutes. If necessary, use the lid to partially cover the saucepan to maintain a low simmer until the rhubarb and strawberries have just turned soft.
- Stir in the vanilla essence.
- Taste and add more brown sugar or vanilla if necessary.
- If you like rosewater, stir it into the mixture (optional).
- Pour into a dish to cool.
- Can be covered and refrigerated for upto a week.
- Rhubarb and Strawberry compote can be added to many things including yogurt, smoothies, custard, porridge, chia pudding and pancakes.