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Strawberry Season!

If you've somehow managed not to eat all of the strawberries from your box yet - which would be quite a feat since they are so tempting - I humbly suggest you sacrifice just a few to this recipe. The rhubarb from my last box was languishing in the crisper this week and when the strawberries arrived - they fell in love.

Strawberry Rhubarb compote is basically the essence of strawberry rhubarb pie, and if you ask me - who needs to make/chill/roll/chill/prebake a crust? Here, all you need to do is chop rhubarb, slice strawberries, cook up the compote and in 10 minutes you've got the best part of the pie! It’s gorgeous with yogurt, and a sprinkle of granola, or as a topping for ice cream, panna cotta, pancakes, french toast, waffles... I could go on. The original recipe said to let it cool for an hour. Personally, I don't see how this is possible. It is utterly amazing straight off the stove.

Strawberry Rhubarb Compote

adapted from Bon Appétit



3 cups fresh rhubarb (from approximately 7-8 stalks), sliced into 1" pieces

1/2 cup sugar

1/4 cup water

1 pint strawberries, hulled and sliced in half or quartered, as you wish

plain greek yogurt

zest of a lemon

slivered mint

additional topping ideas:

sesame seeds

a sprinkle of granola

toasted pistachios

slivered toasted almonds

puffed quinoa


Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 2 minutes more. Remove from heat. Stir in strawberries. Transfer to bowl and let cool (or not). Serve over yogurt topped with granola, sesame seeds, lemon zest and mint.


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