I’m a lifetime fan of rhubarb compotes. There were huge rhubarb plants in my parents’ backyard when I was growing up, so the yearly rhubarb season (which came in early June in Québec City) was punctuated with cobblers, crumbles, and cakes. Every year my mom would also make rhubarb compote, a coulis-like confection with a tartness that tickled the insides of my cheeks and made me salivate. It wasn’t a classic kid-friendly flavor, yet I was irresistibly attracted to it and loved it so much, I would eat it by the spoonful, straight from the jar. I was intrigued by the transformation of the stalky plant into a sweet condiment: we’d spoon it over anything and everything from banana bread to ice cream.
In recent years, I’ve picked up on my mom’s tradition and started making my own yearly batch of rhubarb compote. The condiment is usually a very basic confection, but what I like is that you can make it your own by combining rhubarb with different fruits, sugars, and seasonings. These days, my favorite combination of flavors comes together in this Rosé, Strawberry, and Rhubarb Compote. This recipe isn’t any more complicated to make than basic rhubarb compote, but it has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads. I have to admit, though, that my favorite way to eat it is still by the spoonful, straight from the jar.
This Rosé, Strawberry, and Rhubarb Compote has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads.
5 minPrep Time
30 minCook Time
35 minTotal Time
Combine all the ingredients in a saucepan set over medium heat. Bring to a boil, lower the heat to the minimum, and simmer, uncovered, about 30 minutes, or until the fruit is very soft. Cover and let the compote cool to room temperature. Fish out the vanilla bean, then store in airtight jars. Serve over gelato, quick breads, waffles, crêpes, yogurt, or enjoy straight from the jar.
Recipe: Adapted from Merrill Stubbs, Food52.