Jersey Girl, Texan Heart: Strawberry Rhubarb Compote
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Strawberry Rhubarb Compote

4:00 AM

The recipe for this is at the bottom.  I had to add pictures because I lost the original recipe that I ended up steering away from anyway so I wanted everyone to see the colors and consistencies to be available to all of you.

Ok, so I know this is going to sound really terrible, but I don’t have an exact recipe for this.  While I was making this, I just kind of went by whatever I felt like looked good.  There are many recipes online for strawberry rhubarb compote but I’ll try to remember as much as I can for this one. 

  • Rhubarb (I used some that we have in the garden, about 2-3 pieces worth which I think made about 4 cups)
  • Strawberries (I used fresh strawberries but you can use frozen ones that have dethawed.  I put about 6-8 large strawberries into the compote)
  • 1 ½ cups of sugar (I don’t like my compotes/jams sweet, I love the sourness that is created by the strawberries and rhubarb themselves but by all means add as much sugar as you would like)
  • A little bit of water, just enough to coat the bottom of the saucepan.

  1. Chop up rhubarb into little pieces as seen in above pictures.
  2. Chop up strawberries as small/big as you’d like depending on your preference.
  3. Add water (enough to coat the bottom) to your saucepan.  Add rhubarb and sugar.
  4. Make sure you are constantly stirring on medium-low heat for the rhubarb.  Once it starts to look really soft as pictured above add in the strawberries.
  5. Continue to stir until it reaches the color in the above pictures.  I believe it was about 30-45 minutes worth of sitting in the saucepan.  Throughout the process you can add as much as you’d like and taste test while it’s being made because like I said I don’t like sweet so you may need more sugar than I used.

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