You may have noticed Rhubarb in your markets lately because it is one of the first “fruits/ vegetables” to be available in the spring. (The growing season is April – June)
I had been seeing those beautiful pinkish red stalks at the farm stands and I have been wanting to use them in some way. I remember a sweet & mushy rhubarb pie as a child, but it never made a great impression. So I googled recipes and found “compotes” which seemed like a great way to use it. (A compote is fruit stewed in syrup). I also noticed that rhubarb which is tart, is often mixed with sweet strawberries to bring out it’s flavor and compliment it’s taste.
So here is my recipe for a compote made by cooking the rhubarb with honey, strawberries, red plums and a little fresh ginger. It can be used as an early summer dessert with yogurt, ice cream, custard, or creme fraiche, and it would also be quite delicious on pancakes or in crepes.
I used my Rhubarb Compote over Greek yogurt with a side of granola, and it was delicious!
- 4 cups of rhubarb diced into 1/2 – 1 inch pieces
- 1/3 cups of water
- 1/3 cup of honey
- 1 red plum diced
- 4 cups of sliced strawberries
- 1/2 teaspoon of vanilla
- 2 teaspoons of fresh grated ginger
Wash and trim the rhubarb (do not use the leaves) and remove any peel. Chop into 1″ pieces and put it in a saucepan with the water, ginger and honey and simmer for ten minutes until the rhubarb is soft.
Fold in the cut up plum and sliced strawberries and 1/2 teas. of vanilla and gently stir. Remove from the heat and let cool. Chill in the fridge until ready to serve.
Serve with Greek vanilla yogurt and granola crumbles for the perfect early summer dessert!
This was so yummy and would also be wonderful poured over vanilla ice cream. The tartness of the rhubarb mixed with the sweetness of the strawberries, plums and honey is beyond delicious!