Chilled Strawberries With Warm Rhubarb Compote brings back spring and summer memories of gardening with my grandparents on their beef farm. Grandma and grandpa always maintained a large garden on their property each year. And rhubarb and strawberries are one of the staples they grew. I fondly remember the sweet memories of preparing strawberry and rhubarb dishes from their fresh grown produce. This chilled strawberry with warm rhubarb compote is one that you’re sure to enjoy.
pounds ripe strawberries
rhubarb stalks, trimmed and cut into 1-inch pieces (roughly 6 cups)
large, heavy-bottomed saucepan
To chill the strawberries, place them in the refrigerator while you work on the rhubarb.
Prepare the rhubarb by rinsing it in cold water and then chopping it in approximately 1 inch pieces. Combine the rhubarb, water, sugar and salt in a large, saucepan and stir to dissolve the sugar. Bring to a boil and then reduce to low heat, and allow it to steadily simmer. Cook until the rhubarb is soft and easily falls apart, 20 minutes. If the mixture becomes dry, add a little more water.
Next, rinse and drain the strawberries. Cut the strawberries in halves or quarters depending on their size. Place the sliced strawberries into individual serving bowls and put them back in the refrigerator to chill.
When the compote is ready, spoon a little over the strawberries in each bowl. Sprinkle the sliced mint and orange zest over each one and then garnish with a dollop of Greek yogurt and a mint leaf.
Enjoy Chilled Strawberries With Warm Rhubarb Compote!
This article might also be helpful to you: How To Hull A Strawberry.