Recently my friends and I were discussing what fruit suits our personalities, i.e. answering the question, ‘if you were a fruit, what would you be and why?” An answer didn’t immediately come to me, quite possibly because I love SO many fruits and could easily find reasons why I should be all of them.
Then today I started preparing the ingredients for a fruit compote, using one short-season fruit (technically a vegetable, but it’s more commonly treated as a fruit) that I especially am fond of.
It’s tart and sassy, and compliments sweetness perfectly, which is why it’s commonly used in summer desserts such as Strawberry Rhubarb Crisp. It shines in this strawberry rhubarb compote, which is equally stellar over yogurt and granola for a light breakfast, as it is over vanilla ice cream for a simple dessert.
Strawberry Rhubarb Compote (inspired by the recipe from Food 52)
- 3 cups rhubarb (roughly 4-5 large stalks), trimmed and cut into 1-inch pieces
- 1 pound fresh strawberries
- 3 tablespoons raw (turbinado) sugar
- Pinch salt
- Peel from 1/2 large navel orange
- 3 tablespoons rosé wine
- Combine all of the ingredients in a medium saucepan over medium heat, with 1/4 cup of water. Simmer, uncovered for about 45 minutes.
- Let cool and serve or store in a jar in the refrigerator for up to two weeks.