This recipe for strawberry rhubarb compote is simple to make, and even more delicious to eat. I have a love/hate relationship with rhubarb and have written about it before . I can honestly say that with time my heart has grown fonder, and even more so since making this recipe.
One of my favorite ways to cook with summer fruits besides enjoying as is is to roast them. This technique is especially perfect for those lingering berries that are begging to be eaten but are not quite 100% any more. I tend to roast strawberries often as we cannot seem to finish a half of a flat fast enough. It works beautifully so do not be afraid of ruining the fruit; it will only enhance it. And a plus is that the clean is minimal.
- 4 large stalks of rhubarb
- 2 pints of strawberries
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste