I’m a little recipe happy today, so here’s another! Since moving into my own apartment that is literally upstairs from the PSU Farmer’s Market, I have been exploring new ingredients. So last week I picked up a couple fuschia colored stalks of rhubarb, and then realized I had no idea what to do with them. Often, you see compotes, crisps and pies marrying the tartness of rhubarb and sweetness of strawberries. I thought a compote would be a nice way to top my morning pre-Zumba oatmeal, so I gave it a shot. You could also use this compote on top of ice cream, farina, or polenta. Feel free to sub out the brown rice syrup for honey or sugar.
1 cup of strawberries, hulled and chopped in quarters
2 stalks of rhubarb, cut into one inch pieces
1/4 cup of brown rice syrup (or honey, sugar, etc)
the juice from half a lemon
Cook rhubarb and syrup in a small saucepan over medium high heat until tender, around 6-8 minutes. Add strawberries and cook over medium heat, letting the strawberries soften as well.When mixture resembles a jam of sorts, take off heat and add lemon juice.Mint might be a nice addition if you had it.
Serves 2-3 people.