Strawberry Rhubarb Compote from Café Ricardo

Name: Strawberry Rhubarb Compote from Café Ricardo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 cups fresh strawberries (hulled and halved); 2 cups rhubarb (chopped); 1/2 cup granulated sugar; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon vanilla extract

30 min 6 servings Easy

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Strawberry Rhubarb Compote from Café Ricardo

Sweet and tangy strawberry rhubarb compote perfect for desserts or breakfast.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Easy

Strawberry rhubarb compote is a delightful combination of sweet and tangy flavours, making it a versatile treat that can be enjoyed in various ways. Traditionally a springtime favourite due to the availability of fresh rhubarb, this compote is a wonderful addition to many dishes. Inspired by a classic from Café Ricardo, this recipe balances the tartness of rhubarb with the natural sweetness of strawberries. It's a simple yet elegant preparation that highlights the fresh flavours of seasonal produce, making it a perfect accompaniment to breakfast, dessert, or as a topping for yogurt or ice cream.

Ingredients

Servings

Compote Ingredients

Instructions

Prepare the fruit

Hull and halve the strawberries. Chop the rhubarb into 1-inch pieces, removing any tough strings.

Pro tip: Choose bright red rhubarb for a more vibrant compote.

Combine ingredients

In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Stir to mix evenly.

Cook the compote

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.

Pro tip: Avoid boiling to prevent the fruit from breaking down too much.

Simmer until thickened

Reduce heat to low and let simmer for about 15-20 minutes, until the fruit is soft and the mixture is thickened.

Pro tip: For a thicker compote, simmer longer to evaporate more liquid.

Add vanilla

Remove the saucepan from heat and stir in the vanilla extract. Let the compote cool slightly.

Pro tip: Vanilla enhances the sweetness and aroma of the compote.

Serve or store

Serve the compote warm or allow it to cool completely before transferring to an airtight container for storage.

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Tips & Tricks

<ul><li>Choose fresh, ripe strawberries for the best flavour.</li><li>Trim rhubarb ends and peel any fibrous strings for a smoother texture.</li><li>Store compote in an airtight container in the fridge for up to a week.</li><li>Serve warm or cold, depending on your preference.</li></ul>

Serving Suggestions

Enjoy this strawberry rhubarb compote as a topping for pancakes, waffles, or French toast for a refreshing breakfast treat. It also pairs excellently with vanilla ice cream or as a filling for pastries. You can make this compote ahead of time and store it in the refrigerator for up to a week. For longer storage, consider canning the compote following safe canning procedures.