A compote is a mixture of fruits cooked with sugar and some liquid until they’re stewed. The word comes from the French ‘composte‘, which is unfortunate, given what the English definition of the word compost is (rotted organic material used as fertilizer for plants).
Still enjoying taking advantage of the fresh local produce by making this compote from two of this season’s crop: strawberries and rhubarb. It’s a snap to make and goes well with yogurt or ice cream or cake.
Get some rhubarb.
Chop it, and weigh it. This weighed about a pound.
Get some strawberries.
Chop them and weigh them too. Another pound of fruit.
Put the fruit and the water into a saucepan. Add the sugar.
Add a few gratings of nutmeg.
Bring the mixture to a boil.
After cooking for thirty minutes: Strawberry-Rhubarb Compote.
1 lb. of rhubarb, chopped
1 lb. strawberries, chopped
1/2 cup white granulated sugar
1/2 cup water
1/8 tsp. freshly grated nutmeg
Place all ingredients into a saucepan and place on high heat. Bring to a boil, stirring often. Reduce heat and simmer, uncovered, for another 20 minutes, until the sugar has dissolved and the fruits have broken up. Cool, then store in the refrigerator for up to 2 weeks.