Strawberry-Rhubarb Compote

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.

Here goes.

Get some rhubarb.

Rhubarb.

Rhubarb.

Chop it, and weigh it. This weighed about a pound.

Chopped rhubarb.

Chopped rhubarb.

Get some strawberries.

Strawberries.

Strawberries.

Chop them and weigh them too. Another pound of fruit.

Chopped strawberries.

Chopped strawberries.

Put the fruit and the water into a saucepan. Add the sugar.

Adding the sugar (a whatfoodimade™ action shot!).

Adding the sugar (a whatfoodimade™ action shot!).

Add a few gratings of nutmeg.

All ready to cook.

All ready to cook.

Bring the mixture to a boil.

Fruit is starting to break down.

Fruit is starting to break down.

After cooking for thirty minutes: Strawberry-Rhubarb Compote.

Strawberry-Rhubarb Compote, served over yogurt.

Strawberry-Rhubarb Compote, served over yogurt.

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.

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