Chilled Strawberries With Warm Rhubarb Compote
Rhubarb compote recipes often overcompensate for the rhubarb's astringency by calling for too much sugar. We like a tart compote because we usually pair it with something sweet in its own right (or rich and meaty). So stew the rhubarb with the 3/4 cup of sugar and add more at the end if you need it.
2 pounds ripe strawberries
10-12 rhubarb stalks, trimmed and cut into 1-inch pieces (roughly 6 cups)
1/2 cup cold water
3/4 cup granulated sugar
1/8 teaspoon salt
8-12 mint leaves, thinly sliced
Zest of 1 orange
Greek yogurt, to taste
prep: 10 minutes
total: 30 minutes
large, heavy-bottomed saucepan
zester (or grater)
1. Put the strawberries in the refrigerator while you work on the rhubarb.
2. Combine the rhubarb, water, sugar and salt in a large, heavy-bottomed saucepan and stir to dissolve the sugar. Bring to a boil and then reduce to the heat to a low, steady simmer. Cook until the rhubarb is tender and falling apart, 10-20 minutes. (Add a little more water if the compote is too dry.)
3. Meanwhile, wash and drain the strawberries. Halve small to medium strawberries. Cut larger strawberries into quarters. Divide the sliced strawberries into individual bowls and put them back in the refrigerator to chill.
4. When the compote is ready, spoon a little over each bowl of strawberries. Sprinkle the sliced mint and orange zest over each bowl and then garnish with a dollop of Greek yogurt and a mint leaf.