The recipe for this is at the bottom. I had to add pictures because I lost the original recipe that I ended up steering away from anyway so I wanted everyone to see the colors and consistencies to be available to all of you.
Ok, so I know this is going to sound really terrible, but I
don’t have an exact recipe for this.
While I was making this, I just kind of went by whatever I felt like
looked good. There are many recipes
online for strawberry rhubarb compote but I’ll try to remember as much as I can
for this one.
don’t have an exact recipe for this.
While I was making this, I just kind of went by whatever I felt like
looked good. There are many recipes
online for strawberry rhubarb compote but I’ll try to remember as much as I can
for this one.
Ingredients:
- Rhubarb (I used some that we have in the garden, about 2-3 pieces worth which I think made about 4 cups)
- Strawberries (I used fresh strawberries but you can use
frozen ones that have dethawed. I put
about 6-8 large strawberries into the compote) - 1 ½ cups of sugar (I don’t like my compotes/jams sweet, I
love the sourness that is created by the strawberries and rhubarb themselves
but by all means add as much sugar as you would like) - A little bit of water, just enough to coat the bottom of the
saucepan.
Directions:
- Chop up rhubarb into little pieces as seen in above
pictures. - Chop up strawberries as small/big as you’d like depending on
your preference. - Add water (enough to coat the bottom) to your saucepan. Add rhubarb and sugar.
- Make sure you are constantly stirring on medium-low heat for
the rhubarb. Once it starts to look
really soft as pictured above add in the strawberries. - Continue to stir until it reaches the color in the above
pictures. I believe it was about 30-45
minutes worth of sitting in the saucepan.
Throughout the process you can add as much as you’d like and taste test
while it’s being made because like I said I don’t like sweet so you may need
more sugar than I used.
