Thomas Keller’s strawberry rhubarb compote is a cinch to toss together and a perfect counterpoint to whatever you choose, whether a dollop of whipped cream or cake. Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest pink sauce you’ve ever tasted.
Adapted from Thomas Keller | Bouchon | Artisan, 2004
When you have a seasonal plethora of fruit, a compote is an easy and very tasty way to make use of it. Strawberry and rhubarb is a classic combination that can be served in so many ways. And with only four ingredients, it highlights the freshness of your harvest.–Jenny Latreille
HOW LONG WILL STRAWBERRY RHUBARB COMPOTE LAST?
The addition of sugar and lemon will add a few days to the longevity of fruits, so if stored properly (in the fridge, in a covered container), you should be fine for up to 5 days. We bet it’s gone long before that, though.
Strawberry Rhubarb Compote
- 1 pound strawberries rinsed and hulled
- 1 pound rhubarb trimmed
- 1 lemon preferably organic
- 3/4 cup granulated sugar
- Choose about 1/4 of the smallest strawberries (4 oz | 112 g) and slice them lengthwise into quarters.
- Cut the remaining strawberries into roughly equal halves or quarters. You should have 2 to 3 cups. Toss them in a medium saucepan.
- Use a paring knife to pull away and discard the strings that run along the length of the rhubarb stalks. Cut each stalk into 3/4-inch lengths. You should have about 3 cups. Toss them in the saucepan.
- Use a grater or Microplane and grate 1 teaspoon lemon zest into the pan and then squeeze 1 tablespoon lemon juice into the pan. Add the sugar and stir to coat the fruit.
- Place the pan over medium-high heat and cook, stirring often, until the sugar dissolves and the fruit releases its juice. Bring to a boil and cook for about 4 minutes to reduce the liquid a little.
- Reduce the heat to medium-low and gently simmer until the rhubarb has softened, about 2 minutes. Don’t worry if the rhubarb begins to fall apart.
- Remove the pan from the heat and stir in the reserved strawberries. Let cool to room temperature, about 1 hour.
- Cover and refrigerate the strawberry rhubarb compote until cold, at least 3 hours and up to several days. (Any extra compote is delicious for breakfast, especially with a dollop of thick yogurt or crème fraîche.)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
The strawberry rhubarb compote clinched the decision for me to test the almond cake recipe. I was lucky to get the most perfect local strawberries. The topping is a winner in itself—I’d give it a 10.
Because the recipe made an ample amount of compote, I saved some to mix with Greek yogurt for a perfect snack. It would also be good on waffles. Or ice cream!
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I made the compote in the morning and the almond cake in the afternoon. We have lots of the strawberry rhubarb compote left over, which might be a downside with some other recipes. But definitely not here. I am making waffles to go with it this weekend. And if there is any left after that, perhaps shortcakes, and maybe we’ll just use it to top some ice cream. This recipe is definitely a winner in my humble opinion.