10903 Rhubarb and Strawberry Compote 30 mins 20 mins 10 to 12 servings Thu Jun 25 08:42:00 -0700 2009 Thu Jun 25 16:03:34 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10903 Thu, 25 Jun 2009 23:03:34 GMT A classic pairing with a hint of lemongrass A classic springtime pairing with a hint of lemongrass. This simple compote updates the classic pairing of rhubarb and strawberry with a little orange juice and lemongrass. Try it on scones, ice cream, pound cake, cheesecake, or, as a friend of mine likes it, eaten straight with a spoon.

What to buy: Look for rhubarb that is free of blemishes; trim off any leaves, and, if the stalk appears fibrous, peel as you would celery. Lemongrass can be found at farmers’ and Asian markets; peel off any dry, damaged outer leaves.

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  • Combine rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium nonreactive bowl; toss to coat the rhubarb in the sugar and set aside to macerate for 10 to 15 minutes.
  • Meanwhile, toss remaining 1/4 cup sugar with strawberries, vanilla pod, and vanilla seeds in a small bowl until strawberries are well coated; let macerate at least 10 minutes.
  • Transfer rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until mixture starts to bubble and rhubarb releases its juices, about 5 minutes. Reduce heat to medium low, cover the pan, and simmer, stirring occasionally, until rhubarb “melts” and breaks apart, about 5 minutes.
  • Stir strawberry mixture into rhubarb and simmer uncovered for an additional 5 minutes. (Don’t stir too often—you want the strawberries to hold their shape.) Remove from heat, discard vanilla pod, and set aside to cool. The compote can be served at room temperature or chilled; refrigerate leftovers in a covered container.
    • ]]>     http://www.chow.com/assets/2007/05/strawberryrhubarb_290.jpg Aida Mollenkamp 67 Condiment/Sauce 89 1 1/2 pounds rhubarb stalks, leaves removed, ends trimmed, and sliced into 1/2-inch pieces

    ]]>     1/4 cup freshly squeezed orange juice (from 1 medium orange)**

    ]]>     238 4 teaspoons minced lemongrass (from a 3-inch piece)

    ]]>     298 3/4 cup granulated sugar

    ]]>     25 1 pound strawberries, hulled and quartered (about 3 cups)

    ]]>     1 vanilla bean, split and scraped, pod and seeds reserved (or 1 teaspoon vanilla extract)**

    ]]>     796 spring 5356 rhubarb 451 strawberry 5717 lemongrass 384 easy 695 quick 154 sweet 5719 tea party 5720 dessert sauce 2395 aida mollenkamp 435 vegetarian 1619 omnivore 388 healthy 8548 no fuss 772 brownie points 755 travels well 1 chow 2166 kids 9636 adults 644 summer 1026 hot weather 6074 spring ingredients