You’re probably used to seeing it in pie form, but this is rhubarb au natural. If cooking with rhubarb is unfamiliar to you, here’s an easy, fail-proof gateway recipe - rhubarb strawberry compote. Tart, sweet, fragrant and jammy. Tastes like fruit roll-ups without dyeing your fingers red. Use as topping for toast, oatmeal, yogurt, pancakes, and ice cream. Or eat with a spoon (like me 🙋🏻♀️)
This recipe is also lower in added sugar than most, bc of sweetness from the oranges.
2-3 stalks rhubarb chopped to 1” cubes (about 2 c)
2 c strawberries, roughly chopped
1 orange, juiced
4 tbs maple syrup or honey
2 tbs rosé wine (awesome idea from @food52, optional)
1. In a medium sized pot, add all ingredients.
2. Over a medium heat, bring to a simmer. Simmer uncovered for 30-40 minutes, stirring occasionally and keeping an eye out to make sure mixture isn’t too dry.
3. The rhubarb and strawberries will start break down after 15 minutes. Add a splash of water if it’s drying out. Start checking on texture at 30 min, and keep cooking to your liking. Look for a jam-like consistency, but the fruit shouldn’t completely dissolve. Let cool and serve. If you somehow don’t finish this all in one sitting (how??), refrigerate for up to 1 wk. Or freeze!