Honey Stewed Strawberry Rhubarb Compote

I’m coming up for air. Looking around again. Answering long-neglected emails. Scheduling overdue dentist appointments. Organizing my desk. Sleeping. Tearing recipes from magazines. Reading a novel. Writing a post here. It’s been three weeks.  I’ve missed this.

The mad mashup of working on a second cookbook with managing my life had tipped the balance. It’s been seven months of being a little bit under a lot of water. But I hit “send” on my manuscript, ferrying it to my editor earlier this week. It’s in her capable hands now. In my hands is my life, which I’m excited to fully engage with again.

An Easy Way with Rhubarb

That’s worth celebrating. Since it’s still morning here, champagne seems premature. And because I gave up desserts for Lent, so does cake. Therefore, rhubarb it is. Appropriate, since it’s a variation on a recipe in my new book. Luscious, tangy, so simple rhubarb with fresh strawberries, cooked down into a compote that spreads like butter. I make it all Spring long until the last of the ruby stalks disappear from the market. I’m making it for breakfast today, spooned onto oatmeal while the kids are still sleeping.

I’m coming up for air. Hope you are too.

Strawberry Rhubarb Compote

A few notes about rhubarb: If you’ve never tried it, you might be surprised by its tart flavor, which is likely why it’s often paired with naturally sweet strawberries. Rhubarb is one of the best plant sources of calcium, is rich in vitamin K (important for healthy bones), and is used in Chinese medicine for tummy troubles. For more rhubarb recipes, check out this line up over on Cooking Light. Or dig into my Pork with Gingery Rhubarb by going here. 

P.S. Happy Easter and Passover. You’ll find snaps of what Easter looks like in my kitchen over on Instagram, so if you haven’t joined me there, please do!

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Honey Stewed Strawberry Rhubarb Compote

Rhubarb season is relatively short, so take advantage of these bright and flavorful stalks. This is relatively quick to make and keeps in the fridge for up to a week. The consistency is somewhere between a syrup and a jam. Spoon it onto plain yogurt, enjoy it over toast, swap it for syrup on pancakes and waffle, or save it for dessert over frozen yogurt or ice cream.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 cups

Author Katie Morford

Ingredients

• 3 tablespoons honey
• 2 tablespoons water
• 3 large stalks rhubarb, cut into 1/2-inch-wide pieces
• 1 pint strawberries, stemmed and halved if small, quartered if large (see notes)

Instructions

1. Put the honey and water into a medium saucepan over medium-high heat. Stir until the honey melts into the water.
2. Add the rhubarb and strawberries and stir.
3. When the liquid comes to a full boil, adjust the heat until it simmers and cook, stirring occasionally, until the rhubarb is soft enough to easily mash with a fork. Taste and add more honey, if desired. The compote will thicken a bit as it cools, but if you'd like it thicker, you can turn the heat to high and let a bit of the liquid cook off for a minute or so.
4. Transfer to a glass jar and store in the fridge.

Recipe Notes

1 pint of strawberries is the size in the traditional green basket. It's about 3/4 of a pound and measures roughly 2 level cups once cut. Precision isn't essential here.