Fresh strawberries and home grown rhubarb can be very versatile!
Well you’ve gone and done it. You’ve used up a glut of strawberries (known, these days, as buying a whole lot of them at the supermarket on special offer because they’re on their best before date), and you’ve ransacked the freezer for the remains of last season’s (or what is the season before?!) rhubarb and you’re left with four pints of strawberry rhubarb compote.
Ok, that might just be me.
I grabbed a bargain of 2.4 kg of strawberries yesterday for £3, picked out the dodgiest looking ones, let the kids have a juicy strawberry feast, and then stewed the rest with the last of the rhubarb in my freezer. There’s no rhubarb in the garden this year, thanks to the builders burying my plant under three feet of rubble, so I’m going to enjoy this compote, the results of my last harvest.
TEN WAYS WITH STRAWBERRY RHUBARB COMPOTE
1. Serve, generously, over (and under) vanilla ice cream – float those scoops of ice cream in it! Crumble several shortbread biscuits over the top. I might have taste tested this last night while watching the latest episode of Vikings.
2. Spread a spoonful over hot buttered toast. Oh… my…. goodness. It’s so thick it’s almost jam!
3. Layer in a tall narrow glass with plain natural yogurt. Top with granola. It’s pretty, it could be pudding or it could be breakfast.
4. Add a generous spoonful to a bowl of porridge.
5. Use to top cheesecakes. Perhaps my mini rhubarb cheesecake pots? Ready in less than 20 minutes!
6. Ripple it through some homemade ice cream and sprinkle with hazelnut oat clusters?
7. Whiz some up in a high speed blender with a few ice cubes, top up with sparkling mineral water and stir in a few torn mint sprigs for a strawberry rhubarb punch for the kids. Alternatively, mix with white wine (or gin!) for the grown-ups!
8. Use a jar to fill a sweet shortcrust pastry and top with a lattice crust for a strawberry rhubarb pie.
9. Pour some over freshly chopped apples and top with your favourite crumble topping and bake for an apple, rhubarb, strawberry crumble dessert. Serve with custard!
10. Serve over a thick slice of pound cake with a generous dollop of cream.
How would you eat your strawberry-rhubarb compote?
Strawberry-Rhubarb Compote
Ingredients
- 1.2 kg fresh strawberries leaves removed
- 1 kg rhubarb fresh or frozen
- 2 cups granulated sugar
- 1 large lemon juice only
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Instructions
- Add the rhubarb and strawberries to a large pot. Without adding any extra water turn the heat on to medium-high and leave it to do its thing.
- After five minutes or so liquid will start to come from the fruit. Sprinkle over the sugar (more or less, according to taste - this makes for a sweet compote) and stir well.
- Leave to simmer until the rhubarb and strawberries have softened and blended together.
- Remove from the heat and stir in the lemon juice.
- Spoon into hot, sterilized jars, pop the lids on and leave to cool before labeling.
Strawberry-Rhubarb Punch
Ingredients
- 100 grams strawberry rhubarb compote (or more, for a stronger flavour)
- 8 ice cubes
- 1 tbsp fresh mint leaves
- 1 litre sparkling mineral water
- white wine optional
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- Place the compote and the ice cubes in a high speed blender. Blend until smooth.
- Add the fresh mint and the sparkling mineral water and stir gently until combined. Alternatively, replace half the water with white wine for a more grown up drink!
- Pour into a pitcher and serve!
OTHER RHUBARB RECIPES YOU MIGHT LIKE
Strawberry, Rhubarb & Basil Jam by Recipes from a Pantry
Strawberry, Rhubarb Upsidedown Cake by Cook Sister
Rhubarb Compote with Vanilla Greek Yogurt & Meringue by Fab Food 4 All
Rhubarb & Rose Honey Cakes or Waffles with Rhubarb & Rose Compote and Rose Cream by Tin & Thyme
Rhubarb Gingey Crumble by Gingey Bites
Rhubarb Curd & Rhubarb Gin by Foodie Quine
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Elizabeth’s Kitchen Diary uses the Froothie Optimum 9400 blender, and the Froothie Optimum 600 slow juicer to make her juices, soups and smoothies. These are affiliate links, meaning if you buy a blender or juicer through them we will earn a small commission. This is not a paid post and all thoughts and opinions are our own.
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I would be sorely tempted to serve this cold with a generous splash of vodka.
Looks fab to me
I’m new to the world of preserving, could someone please tell me how long the compot will keep in the preserving jars? I have made compot before and usually just freeze it.
Thanks
Now that’s easy enough even for me, and I just know it will be yummy.
Some brilliant ideas here, I love preparing strawberry compote and coulis.
I love strawberries and I love rhubarb, lovely recipes and so vibrant, will definitely be pinching some of my Dads rhubarb! Ty
I love compote, usually have apple. Never tried strawberry. Love the punch with s bit of white wine isgreat
I love this, look so delicious.
I haven’t cooed with rhubarb yet this year as it seems quite expensive in my local supermarket but as soon as I find some I’m going to try out some of your fab ideas Elizabeth:-) Thanks for linking to my idea:-)
Some fantastic ideas!!!
Strawberry & rhubarb is a match made in heaven!!
Lorna | naturally-bee.blogspot.co.uk |
I would really love this so must make it with the rhubarb from the allotment
This sounds like my sort of food Elizabeth. I adore making compotes and this one is such a beautiful colour it has to be tried. I imagine the flavour is divine….. the sweet strawberries and tart rhubarb must surely be a marriage made in heaven!
My rhubarb managed to get drowned in the winter rains….. Have had to buy a new plant!
What a fantastically vibrant colour, I just want to dive in, pour it all out and scoff it up! I’d need to wash it down with the punch though… Yum!
That compote is such a beautiful colour. I’ve heard rhubarb and strawberries are a good combination, but I’ve not yet tried it. I think I need a bargain strawberry find like yours 🙂
Thanks for linking to my recipes.
I’m loving your suggestions, my favourite would be poured over vanilla ice cream, I bet it’s delicious x
That looks so good! I wish I was as active and creative in the kitchen.