Sunday, November 8, 2009

Rhubarb and Strawberry compote, a process

I started making this one day, many years ago. It is delicious, especially if you love tart. Or rhubarb, and I love both. Tart, sharp and bitter are my favorite flavors.

Rhubarb and strawberry compote

(all amounts are approximate)

4 c sliced rhubarb, I prefer red because it is so pretty cooked up
1 - 1 1/2 c orange juice
2 - 3 t cinnamon
1/4 c minute tapioca
dash (or 2) salt

1 c sugar
3-4 c whole small strawberries

Sprinkle the tapioca in the bottom of a large pan, next add the rhubarb, then salt and cinnamon. Pour over the orange juice. Bring to a boil, cover and cook on low about 20 - 30 minutes. Until rhubarb is soft and the tapioca is transparent.

Stir in the sugar and the berries. Cover turn off heat and let finish "cooking" about 10-15 minutes.

Pour into a bowl, let cool until warm. Cover and refrigerate.

This is delicious over yogurt or just in a bowl by itself.

Makes 1 large bowl.

This one is for the lovely Jess, who is also fond of this particular concoction. As always thanks for taking a moment from your day to stop and take a look, I do appreciate it!