Recipe: Rhubarb and Strawberry Compote

There has been some gorgeous rhubarb available at the Noosa Farmers Market the past few weeks, and I have been cooking with it in a number of different ways.  Whilst most people think rhubarb is a fruit it is actually a vegetable!  Known for its tart, tangy and slightly sharp taste, rhubarb marries beautifully with strawberries, which are readily available at present.

rhubarb & strawberry compoteThis delicious compote is easy to make, and is extremely versatile – it can be eaten for breakfast with yoghurt or dessert with cream or ice cream; served over waffles or pancakes; added to cakes or muffins and also makes a wonderful pie filling.  Enjoy!

1 bunch rhubarb, leaves removed, stalks cut into 2cm pieces
juice of 1 orange
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1 punnet strawberries, hulled and halved

1. Put rhubarb, orange juice, sugar, vanilla and cardamom in a medium saucepan, bring to a boil then reduce the heat and simmer for 5 minutes.
2. Add the strawberries and simmer for a further 5 minutes or until all the fruit has softened.
3. Remove from the heat and allow to cool. Store in the refrigerator – will keep for 4-5 days.

Cooking rhubarb

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