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.
Servings 4 cups
Ingredients
- 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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