Chilled Strawberries With Warm Rhubarb Compote
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.
This stuff is thick, spicy, complex, tart, tangy and sweet all at once. It can be eaten warm as a compote or chilled and used as a jam.
Read more about this recipe at the Washington Post.
