How to Cook Rhubarb-Strawberry Compote

Serves: 10

Preparation time: 15 mins

Cooking time: 40 mins

Ingredients needed to make Rhubarb-Strawberry Compote:

• 1 lb strawberries, hulled and quartered
• 1 ½ lb rhubarb, ends chopped off and cut into ½’’ slices
• ¾ cup granulated sugar
• 4’’ lemongrass stalk, finely chopped
• 1 vanilla bean, split and scraped
• ¼ cup fresh orange juice (from 1 orange)

Cooking instructions for Rhubarb-Strawberry Compote:

• Toss the rhubarb chunks into a medium glass bowl and empty ½ cup sugar into it.
• Add the lemongrass and orange juice into the bowl and toss them all together to mix well.
• Let it rest for 15 minutes at room temperature.
• Add rest of the sugar in another bowl and throw in the strawberry chunks as well as vanilla pod plus its seeds.
• Toss them together until well combined and let it rest for 15 minutes.
• Tip the rhubarb mixture into a saucepan and cook it over moderate heat for 5 minutes, while stirring at times, until the rhubarb softens enough to break down.
• Dump the strawberries into the cooked rhubarb mixture and bring it to a simmer.
• Continue to simmer for about 5 minutes while stirring rarely to prevent the strawberries from breaking down.
• Turn off the heat and throw away the vanilla pod.
• Allow to cool to room temperature and pour it in an airtight container.
• Leave it in the fridge to chill and store there for as long as 4 days.
• Serve alongside cakes, scones or ice cream.

 Image credit: Wikimedia Commons