This recipe came about on a whim, as most of my recipes do. On my weekly trip to the Campbell Farmer’s Market last Sunday, my eye caught some rhubarb, which I decided would go well with the strawberries that I invariably come home with every week in the summertime. I didn’t want to go with the typical strawberry rhubarb pie- with the hot weather we’ve been having, such a heavy dessert just didn’t sound good. So I decided I’d go with a simple rhubarb compote, and dress it up in “post-production.” The results were fresh and flavorful, with a nice balance of sweet, rich and tart flavors.
3 stalks rhubarb, washed and diced
1/4 cup honey
2 tsp rose syrup
zest from 1 lemon
6 large strawberries (sliced)
3 tbsp creme fraiche
- Put rhubarb and a splash of water in a medium pot over medium-low heat. Add honey, and cook until rhubarb is soft (about 20 minutes).
- Remove rhubarb from stove and allow to cool completely. This can be done a day ahead, with the rhubarb stored in the refrigerator over night.
- Mix the rose syrup and lemon zest into the rhubarb compote.
- Serve the rhubarb in 6 bowls. Top with sliced strawberries, a dollop of creme fraiche and lemon zest.