Strawberry, Rhubarb and Basil Compote

IMG_0216Our first CSA share came with a stunning batch of strawberries, red as gems, and three stalks of rhubarb. There’s really not a whole lot you can do with just three stalks of rhubarb – not quite enough for a crisp or a tart or an Upside Down Cake – but the perfect amount for a compote!

Strawberries and RhubarbRhubarb and Strawberries

Need the easiest dessert idea in the world? Well, this is it.

  • Chop up your rhubarb into about half-inch pieces.
  • Avoid and discard the greens as it’s been hammered into my noodle my whole life that they’re poisonous. I remain skeptical, although I just stumbled on a “Cooking Light” article entitled: “Healthy Foods That Can Kill You,” starring the poor, downtrodden rhubarb green. Do not fear though: I promise the stalk is harmless.
  • Take the stems off your strawberries, though I have no poisonous disclaimer about them – only a bitterness one.
  • Put your strawberries and rhubarb stalks in a saucepan with a splash of water, three well-sized teaspoons of sugar, and a teaspoon of vanilla.
  • Wait for a heavenly aroma to engulf your home.
  • Then throw a few leaves of (preferably garden-fresh) chopped basil in right before serving.

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Once cooked down into a mushy-like substance, compote is divine on ice cream and a real crowd pleaser. So we pleased a crowd and showed off a little.
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Give it a whirl.

 

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8 thoughts on “Strawberry, Rhubarb and Basil Compote

  1. Try your compote on top of Fromage Frais if you can find it. It’s a creamy fresh white cheese of France used in a dessert called Mont Blanc. Then top with a dollop of cream fraiche sprinkled with a touch of raw sugar. For decadence, a tiny splash of framboise liqueur.

  2. Pingback: CSA 2014! | Farmin' Cityfolk

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