Equipment
Ingredients
Main
- 680 g rhubarb, trimmed and cut into 4cm pieces
- 200 g granulated sugar
- 1 orange, zested
- 680 g strawberries, stemmed and halved
- 45 g crystallized ginger, chopped
Nutrition (per serving)
Method
Trim any loose peel from the rhubarb and cut the stalks into 4cm (1.5-inch) pieces.
In a non-aluminum saucepan, combine the rhubarb pieces, sugar, and orange zest.
Heat the mixture slowly over medium heat until it reaches a boil (100°C/212°F).
Reduce heat to low, cover the pan, and simmer for 15 minutes.
While the rhubarb simmers, wash and stem the strawberries, then cut them in half lengthwise.
Add the strawberries and chopped crystallized ginger to the saucepan.
Continue to cook for 5 minutes until the strawberries are soft but still hold their shape.
Remove from heat and let the compote cool to room temperature, then refrigerate until chilled.
Chef's Notes
- Using a non-aluminum pan is critical as the acidity of the rhubarb and strawberries will react with aluminum, causing a metallic taste.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Texture will be softer after thawing.
Reheating: Serve chilled or warm gently in a saucepan over low heat.
