Now we are in Rhubarb season and the first strawberries grown under plastic coverings are sold here. That is time for a tart kind of compote. It is a family classic, most of the time eaten just as it is.
Sometimes served with vanilla custard or ice cream.
I sometimes go a step further and prepare a parfait out of it. But not this time, the rhubarb and the strawberries are not ripe enough for that dish.
You can prepare a large bowl of it, it will keep a couple of days in the fridge.
150 ml sweet wine -I used some Ratafia
50 ml water
2 tbsp vanilla sugar
3 tbsp coconut flower sugar
8 stalks of rhubarb
500 g strawberries
2 cinnamon sticks
1 tsp cornstarch in water
The rhubarb you get here needs to be peeled and the tough strings taken off. Cut it onto bite size pieces and wash it.
Hull the strawberries and quarter the bigger ones, and half the small ones - do not eat to much while cleaning them :-)
Put the liquid in a pot and heat it up with the cinnamon and the sugars. When it starts to boil, toss in the rhubarb.
Now you have to wait for the moment when the rhubarb is getting soft to chuck in the strawberries. Wait too long and the rhubarb is mush, to early and the rhubarb is still to hard and the strawberries go mush. Shut off the heat when the strawberries are stirred in.
You can bind the sauce with some starch if you like.