Welcome! My name is Katherine and I like to cook while eating (gets rid of that ravenous hunger thing). Please have a look at my recipes and always remember, never cook on an empty stomach!
Monday, May 10, 2010
Strawberry Rhubarb Compote
I'm a little recipe happy today, so here's another! Since moving into my own apartment that is literally upstairs from the PSU Farmer's Market, I have been exploring new ingredients. So last week I picked up a couple fuschia colored stalks of rhubarb, and then realized I had no idea what to do with them. Often, you see compotes, crisps and pies marrying the tartness of rhubarb and sweetness of strawberries. I thought a compote would be a nice way to top my morning pre-Zumba oatmeal, so I gave it a shot. You could also use this compote on top of ice cream, farina, or polenta. Feel free to sub out the brown rice syrup for honey or sugar.
Ingredients 1 cup of strawberries, hulled and chopped in quarters 2 stalks of rhubarb, cut into one inch pieces 1/4 cup of brown rice syrup (or honey, sugar, etc) the juice from half a lemon
Method Cook rhubarb and syrup in a small saucepan over medium high heat until tender, around 6-8 minutes. Add strawberries and cook over medium heat, letting the strawberries soften as well.When mixture resembles a jam of sorts, take off heat and add lemon juice.Mint might be a nice addition if you had it. Serves 2-3 people.
I'm the kind of food writer that will attend Cochon 555 ( a pig-centric food event) one week, and rave about green smoothies the next.
I'm not strictly carnivore, I'm not strictly a health writer. I think the world (and our stomachs) deserve both.