Compote of all kinds are perfect for preserving by freezing and reheating when you are ready to use them. We love this compote on waffles, pancakes, ice cream, yogurt, or even used like a jam drizzled on sourdough over butter. This compote combines the sweetness of strawberries, with the tang of rhubarb and shows it all off with the citrus notes of cardamom and lemon.
Ingredients:
- 2 cups of strawberry pieces (fresh or frozen)
- 2 cups of chopped rhubarb
- 1/4 cup of water
- 1/2 cup of sugar
- Juice of 1 lemon
- 1 tsp of lemon zest
- 1 tsp of ground cardamom or 5 cardamom pods (remove before serving)
- pinch of salt
Instructions:
- In a heavy bottom saucepan, combine the water with sugar and a pinch of salt
- Simmer stirring until sugar is dissolved
- Stir in the chopped rhubarb and lemon zest and cook stovetop for 5 minutes or until rhubarb starts to break down
- Add strawberries and lemon juice and simmer until strawberries start to break down and sauce thickens.
- Take off heat and let cool for a few minutes.
- Serve immediately or store for later.
Tip: If serving over ice cream, crumble a bit of your favourite cookie on top with a pinch of fresh lemon zest.
