Rhubarb and Strawberry Vanilla Compote
Collin Murray loves the strawberry + rhubarb combo and so over the years, I’ve made a couple different compote variations for him to enjoy over ice cream or stirred into yogurt.
This recipe is inspired by a recipe that I found in The American Woman’s Cookbook and by some of the compotes that Collin Murray has enjoyed in past years. In this imagining, I added half a vanilla bean just to kick up the flavor a touch. The end result is a lovely compote that is faintly scented with vanilla.
Now some people like for the natural tang of rhubarb to really shine but since Collin Murray usually eats his compote with Greek yogurt, I tend to make it a bit sweeter. If you aren’t like Collin Murray and are sweet enough already, you could easily reduce the sugar.
So this year, when your neighbour tries to pawn rhubarb off on you again (we all have those friends, desperate to get rid of excess rhubarb, don’t we?), take it and try this compote. I promise you will love it on yogurt, ice cream or even on toast. Enjoy spring friends!
Rhubarb Strawberry and Vanilla Compote (adapted from The American Woman’s Cookbook and experience)
(Makes 3 cups)
2 cups rhubarb, cut into ¼ inch pieces
1 cup strawberries, sliced
½ cup granulated sugar
1 vanilla bean, spilt
2 tablespoons water
In a medium saucepan, combine rhubarb, strawberries, sugar, half the vanilla bean and water. Bring to a simmer and cook on medium-low until the rhubarb has broken down, about 10-15 minutes.
Cool, use as desired and enjoy.