Rhubarb + Strawberry Compote

London made us wait a hella long time for spring this year. So long, in fact, that someone coined the term “springter.” I didn’t really appreciate the excellence of “springter” until I said it out loud a few times in a row. Springter. Springter. Springter.  Sounds a lot like that whole circular-muscular-orifice situation, correct? Sounds like someone’s saying springter has been positively assy. I wonder why anyone would say that.

The good news about London is that the rhubarb here is forced — grown inside in carefully controlled conditions, locally, to boot — and it springs right up independent of the weather. Pun intended, since spring puns are all the spring I’ve got in this world. It’s actually the end of the rhubarb season here, not to gloat.  And the good news about strawberries is that they’re always in my freezer.

So. While we’re waiting for actual spring to settle in, and maybe while you’ve got an abundance of actual spring produce, I’ll be making this delicious and super-easy Rhubarb + Strawberry Compote. Next week I’ll share a suggestion for using it.

WANT MORE UMAMI? HOW ABOUT THESE POSTS:

  • Oh, love this! We’ve been having our own “springter” here in Denver… so no sign of rhubarb yet. This time last year, however, in sunny San Diego, I was making compote out my ears and putting it on oatmeal and scones and the like. SO MUCH YUM.ReplyCancel

  • Can’t wait to try spooning this into some yogurt!ReplyCancel

  • I have not tried rhubarb before. But I am willing to try this because I love strawberry. The food looks so yummy and sweet. It is really nice to try it on spring since the delicious taste seems to complement everything. It will be great dessert for everyone. Thanks for the recipeReplyCancel

  • I’m now hoping I have some rhubarb left because this sounds delicious! The perfect way to welcome in the warmer weather, if it ever arrives…ReplyCancel

  • Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.ReplyCancel

  • I just love the color and the flavor of rhubarb….
    This recipe sound so wonderful… Totally Bookmarked!ReplyCancel

  • Nice shot you took. This is my first time here and I must compliment you on this very well-designed site. I can’t comment about rhubarb though, as we don’t have it here. Cheers!ReplyCancel

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