Tuesday, May 20, 2008

We Love Rhubarb

When the first stalks of rhubarb appear at my local market, I immediately know it's spring. I love its bright color and tart flavor, not so much in baked goods, but in jams or compotes. This rhubarb- strawberry compote is becoming a very popular dessert at my house. And the wonderful thing is that it goes down a treat with my family. Hans, who always maintained that he "hated" the stuff, happily polishes off his little bowl! Kirstie hasn't complained yet, as you can see from the picture.
Serve it with a little Greek yogurt and you have a refreshingly light way to end almost any springtime meal.

Rhubarb- Strawberry Compote
(makes about 750g)

-500g rhubarb, sliced
-60g light brown sugar
-40g fine sugar
-2 tbsps grapefruit juice
-100g strawberries, sliced

Put all the ingredients (except the strawberries) in a pan and bring to the boil. Reduce the heat immediately and allow to cook on a medium heat for about ten minutes or until rhubarb begins to soften. Stir continuously. Add the strawberries and allow to cook for a further five minutes. Transfer to sterilized jars.


Patricia Scarpin said...

Paola, what's not to love here? This is so delicious I'd be licking the bowl, too. ;)

Beatriz' suitcase contents said...

I want some of it now!

Anna said...

That sounds sooo good Paola!

Jen of A2eatwrite said...

This sounds delicious! I'm going to be posting a Strawberry Rhubarb cobbler tomorrow. I think rhubarb feels like spring, too.

Anonymous said...

This looks wonderful, Paola :)