Wednesday, June 29, 2011

What's Cookin?: Rhubarb and Strawberry Compote with Ginger and Lime

I had the weirdest craving for something sweet. I had some strawberries and rhubarb in the refrigerator. I was planning on making a compote as a topping for pancakes. But now I wanted something for dessert.

I found a box of cornbread mix in the pantry. It sounded like a weird combination at first but you wouldn't believe how yummy it tasted! To spice up the compote, I added some ginger and lime juice and zest. What a treat!!

Compote is very versitile. Serve it with vanilla ice cream, whipped cream, angelfood cake, pound cake, pancakes, waffles or even cornbread!! Don't knock it till you try it!

Rhubarb and Strawberry Compote with Ginger and Lime
Adapted from Bon Appetit, April 2003
Makes 2 pint jars

3 c. fresh rhubarb, cut in 1/2 inch wide pieces
3/4 c. sugar
1/4 c. water
3 Tbsp. crystallized ginger, minced
zest of 1/2 lime
juice of 1/2 lime
1 pint container fresh strawberries, hulled and halved

1) Combine rhubarb, sugar, water, ginger, lime zest and lime juice in a saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally until the sugar dissolves, about 3 minutes. Simmer gently until the rhubarb is tender but not falling apart, stirring occasionally for about 4 minutes. Add about 1/2 the strawberries and continue to cook for another 3 more minutes.

2) Remove pan from heat. Stir in the remaining strawberries. Chill the mixture until cold, about 1 hour.


the red headed traveler said...

Looks delicious as always. I get like that too a lot, craving a sweet all of a sudden. The strawberry pie that I made last week solved that day's craving :)

~Holly~ said...

Julie-Ooh strawberry pie sounds delicious!!