A delicious sweet and tart compote made from fresh strawberry and rhubarb
Last year we planted rhubarb in the garden for the first time. We were drawn by the idea that rhubarb comes back, year after year. We like that sort of low maintenance growing. We were also excited about using the tart vegetable (more on that later!) in recipes, including desserts and jams. What we didn’t expect was just how much we would love it!
Rhubarb is a funny little thing. Its stalks kind of look like celery, except that they are red, or reddish. Each stalk is topped with a large, flat green leaf that is pretty, but inedible. Rhubarb sold in the market will never have the leaves attached because they are toxic. And although rhubarb is part of so many delicious recipes, don’t plan on having it au naturel. Rhubarb is tart, sour and inedible on its own, but combine it with sugar and strawberries like we do here in our strawberry rhubarb compote and the tartness is a sweet surprise!
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