This is my own recipe that I developed about ten years ago when i was looking for the easiest way to make compote. The answer is to simply combine some of the ingredients into a casserole dish and bake it in the oven, of course. I saw a lot of recipes that called for whopping amounts of sugar (like two cups), but I’ve really cut it down here and still have plenty of sweetness to offset the extremely stringent rhubarb. Married here with its seasonal partner, the strawberry, this is so good that it has converted rhubarb haters. Also, the finished hot rhubarb ends up cooking the raw strawberries and it comes out just right (said the baby bear). p.s. Keep in mind that strawberries are in the Dirty Dozen, so it’s important to buy organic when it comes to this fruit. If you want to skip the rhubarb, there’s also a quick Strawberry Chia Jam, and a Quick Freezer Jam on this swite.
RHUBARB STRAWBERRY COMPOTE
1 pound rhubarb (3-4 large stalks)
16 oz. organic strawberries
½ vanilla bean (optional)
1/8 teaspoon fine sea salt
1/3 Cup organic sugar
¼ Cup Brown Rice Syrup
Preheat oven to 375 degrees Fahrenheit.
(Do NOT add any water, because rhubarb releases a lot of water)
Butter the casserole dish with the Earth Balance, and set aside.
Cut rhubarb into 1-inch pieces, and place into buttered casserole.
Optional; scrape seeds from half of a vanilla bean, and add to casserole dish.
Pour pour sugar over all.
Cover with lid and place in preheated oven for 30 minutes.
In the meantime, slice strawberries into halves and quarters.
Gently mix strawberries with brown rice syrup, and set aside.
When timer goes off, remove casserole from oven.
immediately put strawberries in with hot rhubarb, and mix gently.
Replace lid and let strawberries “cook” with rhubarb as it cools.
Freezes beautifully! This versatile compote is great on vegan cheesecake
, soy yogurt parfaits, etc. It also makes a big splash on the center of broiled grapefruit halves for a special brunch or breakfast, spooned over vegan ice cream, you name it.