Strawberry Rhubarb Compote
Thomas Keller's strawberry rhubarb compote is a cinch to whip up and a perfect counterpoint to whatever you choose. Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest condiment you've ever tasted.
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.)