Friday, July 29, 2011

Farmer's Market Friday: Rhubarb

We really like rhubarb around here so at the market, I got 15lbs and chopped until my freezer shelf was full of packaged rhubarb. All year long, now, we can have crisp, bread, muffins, sauce, and jam!
A true fruit compote is slowly simmered chunks of fruit in a sugar syrup. Well, we don't do sugar 'round these parts so I used honey and a bit of juice. It worked perfectly! I was really bummed I didn't have a vanilla bean to simmer in the sauce, so I stirred vanilla in at the end. If you have a bean, put it in while simmering. This sauce is super good over toast, on frozen yogurt, or on top of pancakes or waffles. And, I admit, I could just eat it with a spoon. =)

Strawberry Rhubarb Compote
2 cups strawberries
2 cups rhubarb
1/2 cup apple juice
2 tablespoons honey
1 cinnamon stick (or about a tsp of ground cinnamon)
1 vanilla bean (or 1 tsp extract when done simmering)
Bring everything (except extract if using that) to a simmer over medium heat in a pot. Turn down to med/low and slow cook it for about a half hour. Remove cinnamon stick and vanilla bean. If you are using extract and not the bean, stir in vanilla. Easy as that! My kids loved it best over frozen yogurt.

1 comment:

  1. Mmm! I think i'd be eating it from a spoon more often than not ;) Though that bowl of frozen yogurt looks delish as well!