Servings: 6
Preheat:
Prep Time: 10 to 20 minutes
Source: David Lebovitz Blog
I’m often asked about reducing sugar in recipes. So here, I’ve used that absolute minimum, which makes for a somewhat tart and tangy compote. But you can taste and add a little more honey after the rhubarb is cooked, to sweeten it to your liking.
In lieu of the ginger, you can opt for a vanilla bean, split lengthwise, or some of the spices suggested above. For those avoiding alcohol, replace it with unsweetened apple juice.
Ingredients:
1 ¼ cups (310 ml) water
1 ¼ cups (310 ml) dry or sweet white wine
5 slices (15 g) fresh ginger, unpeeled (optional)
½ cup (100 g) sugar
1/3-1/2 cup (100 – 160 g) honey
2-pounds (1 kg) rhubarb, trimmed and cut into 3-inch batons, about 1/2 –inch wide
1 pound (450 g) strawberries, hulled and quartered
optional: 1 teaspoon kirsch, or another eau-de-vie
Directions:
1. In a large, nonreactive saucepan, heat the water, wine, ginger, sugar, and honey (use the smaller amount if you think you might want it less-sweet – but my guess is you’ll want it all.)
2. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices.
Serve warm or room temperature. The compote goes great with Vanilla Ice Cream and Gingersnaps, or as a breakfast treat with yogurt and granola.