This Rosé, Strawberry, and Rhubarb Compote has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads.

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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 (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.

A few years ago, I picked up on my mom’s tradition and started making my own yearly batch of rhubarb compote. The condiment is usually a basic confection, but I like 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 must admit, though, that my favorite way to eat it is still by the spoonful, straight from the jar.

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Rosé, Strawberry, and Rhubarb Compote

This Rosé, Strawberry, and Rhubarb Compote has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads.

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Servings 4 cups

Author Marie Asselin

Ingredients

US Customary / Metric

• 3 cups chopped rhubarb
• 1 cup diced strawberries
• ½ cup granulated sugar (you can add up to ¼ cup/50 g more sugar if your rhubarb is extra tart)
• ¼ cup rosé wine
• ½ vanilla bean halved

Instructions

• Combine all the ingredients in a saucepan set over medium heat. Bring to a boil, lower the heat to the minimum, and simmer, half-covered, about 30 minutes, or until the fruit is very soft.

  Cover the saucepan and let the compote cool to room temperature. Fish out the vanilla bean, then store in airtight jars.
• SERVING: Serve the strawberry and rhubarb compote over gelato, breakfast breads, waffles, crêpes, yogurt, or enjoy straight from the jar.
• Recipe Source: Adapted from Merrill Stubbs, Food52.

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