Rhubarb compote, made with our without strawberries, is a childhood favorite of mine. The smell of this dish is so lovely, it will make your mouth water! Growing up we used sugar to make it. In this recipe here I used honey instead and added ginger zest to my original recipe. If you find that the compote is too tart for your taste, you can always add sugar or maple syrup later.
You can serve this compote over grilled peaches as a delightful summer dessert, have it with plain yogurt, over pancakes or over your oatmeal for breakfast! Yum!
Ingredients for Compote:
- 1 pound of rhubarb, cut into half inch chunks
- 1/2 pound of strawberries, quartered
- 1/4 cup of honey
- Juice from one lemon
- 1 teaspoon of vanilla extract
- 1 tablespoon of freshly zested ginger (optional)
- Combine all ingredients in a non-reactive saucepan (rhubarb is acidic!) such as a Le Creuset.
- Simmer over low heat for 8-10 minutes, until rhubarb is just starting to fall apart and strawberries are tender but not mushy.
- Chill in the fridge.
Ingredients for Grilled Peaches:
- Firm peaches
- An oil with a light flavor, olive oil will work, but only if it does not taste too strong
- Cut peaches in half, remove pit
- Brush lightly on both sides with oil to avoid sticking to grill
- Grill over medium to light heat on a grill or grilling pan - cover while grilling - about 3 minutes on each side
Note: I move the peaches a bit about 30 seconds after placing them on the grill to avoid having them get stuck.
Other uses for grilled peaches: in salads and with chicken.