Rhubarb and strawberries are currently in season thus when I found that the rhubarb is half price at my usual supermarket, I decided to get them and make a compote.
This strawberry and rhubarb compote recipe came from one of my favourite pastry chef, David Lebovitz. This is so easy to make and extremely delicious! I have had them over home made granola, frozen yoghurt and vanilla ice-cream. It just taste SO good. Shuhan from mummy i can cook made this jasmine rice pudding with poached rhubarb and I am sure this compote will go just as well with the jasmine rice pudding!
Strawberries & Rhubarb Compote (adapted from David Lebovitz’s recipe)
(the quantity below is adapted to suit store bought amounts and it makes about 6-8 servings)
155ml ml unsweetened apple juice
5 sliced fresh ginger
50g – 80g honey (adapt to suit your sweet tooth!)
500g rhubarb, trimmed and cut
250 – 300g strawberries, hulled and quartered
First, heat the water, apple juice, ginger, sugar, and honey in a non reactive sauce pan.
When the sugar is dissolved and the syrup is simmering, add the rhubarb and cook until soft (not too soft though!). This may take about 5 minutes, depending on the rhubarb & your preferred texture. Remove from heat and add the prepared strawberries.
When cool, you can remove the ginger slices.