Strawberry-Rhubarb Compote with Almond Crunch

Published on August 11, 2015 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6-8 servings
    • Difficulty Level

Photography by Baila Gluck

 

This simple dessert is the freshness spring flavors at their best.  The compote also lasts for over a week in the fridge and freezes beautifully!

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Ingredients

  • 2 lbs. strawberries (2 quarts)
  • 1 lb. rhubarb, woody ends trimmed and sliced ½” pieces
  • Juice from ½ lemon (about 2-3 tsp.)
  • ¾ cup sugar or more to taste
  • ½ cup water (or white wine good too!)

Instructions

  1. Bring all ingredients to a boil in a large pot over medium high heat. 
  2. Reduce heat medium-low and continue to simmer for 15-20 minutes, until all fruit is tender and liquid is thickened and syrupy. 
  3. Season to taste, adding more sugar as necessary.  Remove from heat and cool.  
  4. Chill and serve topped with Almond Crunch. 

    Orange-Infused variation:  Add 1 tsp. grated orange zest and 1-2 tbsp. orange liqueur.
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