Wednesday, June 08, 2011

Strawberry-rhubarb compote

I'm always fascinated by how quickly summer creeps up on us. Its freezing one day, raining for a week and before you know it, its strawberry season and the beginning of summer!!

Munchkin and I went strawberry picking a couple of weeks ago with my parents. And since my mother finally convinced herself that freezing fruit was not a nutritional catastrophe, we hauled home 10lbs of loot! In case you're wondering how much that is exactly, its a LOT! (look below)

About 3 cups of these went into a strawberry-rhubarb compote (delish!) which in an attempt to be healthy I layered with greek yogurt (can be easily substituted with vanilla ice cream) and homemade granola (nothing to write home about so I'll spare you the recipe). The compote is also great spooned over waffles or pancakes or frozen into popsicles.
For the compote:

You will need:

3 cups strawberries (washed, hulled and sliced)
2 cups chopped rhubarb (optional)
1/4 cup of water
1 tsp vanilla essence (or) juice of half a lemon
Sugar to taste (optional)

Bring the first three ingredients to a boil on medium-high heat in a saucepan. Taste the mixture. Add vanilla essence (if mixture is too tart) OR lemon juice (if mixture is not tart enough). If you would like the mixture to be more sweet, add sugar. Refrigerate for about 1 week.

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