As springtime continues, I like to use seasonal produce in interesting ways. Here I have taken sweet spring strawberries, tart rhubarb, and complex and delicious blood orange juice to create a rich, red compote that can be served in myriad ways.
Bringing these three fruit flavors together reminds me of the phrase “the whole is greater than the sum of its parts.” Layers of strawberry flavor are enhanced with tart rhubarb and sweet-tart blood orange juice. If you aren’t familiar with rhubarb, it is a long red stalk (that resembles celery) and is usually available from early spring to early summer. It is most used in desserts since it needs sugar to tame its tartness.
This fruit dish is pretty to look at and fun to serve in menus from breakfast to dinner. Not too sweet, this compote serves as a topping to yogurt and granola for a robust beginning to your day. Teatime will benefit from this rosy fruit spread on scones.
Strawberry, Rhubarb, and Blood Orange Compote
Makes about 6 to 7 cups- 6 cups sliced strawberries
- 4 cups sliced rhubarb
- 3/4 cup brown sugar
- Pinch salt
- 3/4 cup freshly squeezed blood orange juice
- 1 teaspoon vanilla
Place the saucepan on medium-high heat and bring to a boil. Reduce heat to medium-low, cover and allow the fruit to simmer for about 20 more minutes or until nicely thickened. (This is where you can decide if you want to reduce it further to thicken it to use as a spread for scones or toast.)
Remove cover and let cool. The compote will continue to thicken. (If you want it thicker, take off the top and simmer, to let it continue to thicken.) When cool, transfer the mixture to containers and refrigerate.
Serve in a shallow glass dish, topped with vanilla yogurt, whipped cream, or ice cream.
Recipe note: The compote will keep for 10 days if well sealed and refrigerated.
