Ok, last one for this year, I promise. This is the last rhubarb recipe I’m going to send your way for a while. But you’ll miss the rhubarb when it’s gone. This compote is similar to how I remember eating rhubarb as a kid. My grandma would cook it in a small pot with a bit of water and sugar and we’d eat it while it was still warm. Now, nothing will ever taste as good as that warm rhubarb, because nothing ever tastes quite as good as it does in childhood memories, but this recipe come very close. This compote is sweet, but tart, and has just a bit of that funky smoky spiciness from the cardamom. The texture is just right, with a smooth base and little chunks of strawberries. It’s awesome spread onto a piece of toast, swirled into oatmeal or yogurt, and as a perfect topping for a scoop of vanilla ice cream or some buttermilk pancakes. I’ve also been eating it from the jar with a spoon, but we don’t really need to get into all that, do we? I imagine it would freeze well, but I can’t say for sure because we keep eating it all up before any can make it to the freezer. I regret nothing.
- 1 1/2 cups strawberries, halved if large
- 1 1/2 cup chopped rhubarb
- 1/4 cup honey
- 3 tablespoons water
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla
In a medium saucepan, combine all ingredients and give it a few stirs. Bring to a low simmer over medium-low heat. Cover and cook 5 minutes, then uncover and cook another 5-10 minutes, or until the fruit is broken down and the compote is as thick as you'd like it. Cool to warm and serve or put into a airtight container and store in the fridge.