The last of the beautiful strawberry season has come. In the super fruit add on this week we received two containers of “jam berries”. This means that the fruit isn’t beautiful, it’s berries that are closer to overripe or bruised. They are still delicious! I am a huge fan of jam berries because they enable you to make different jam combos, preserves, compotes etc. I was beyond excited that I scored some rhubarb at the farm stand. Rhubarb is so short lived but it is the perfect partnership with strawberries. Just like that, my strawberry rhubarb compote was born.
Start by cleaning your rhubarb, I used about a pound for this, but I like the tartness of rhubarb so you can also choose to use a little less if you prefer.
Chop the rhubarb and add it to a heavy pot, I like to used my enameled cast iron pot for this job, it’s great for jams and such. Add 1 cup of sugar, stir and let it sit in the pot for about an hour.
While that’s sitting you can gently clean your strawberries and remove the green tops. I also added 2 cinnamon sticks to the pot.
Turn the stove on medium heat and let it go, the juices will release.
Bring the mixture to a boil.
Then turn to low and let it go uncovered until you reach a thickened consistency. I let mine go for about 45 minutes.
Your final product will be thick and very flavorful. You can use this to make a yogurt parfait, spread it on toast, top your morning pancakes, but I used it in my oatmeal with some flax seeds. Store the extra compote in the fridge in an airtight container. It will keep for up to two weeks,but I’m sure it won’t last that long. Enjoy!
