IMG_1297“Compote” is derived from the Latin word”compositus” meaning mixture.  It is made from fruit stewed or cooked into a syrup, and usually served as a dessert, either warm or  cold.  This   Strawberry Rhubarb Compote recipe is based on a recipe from Ina Garten, the Barefoot Contessa.   A friend told me that she keeps a pied-à-terre  in Paris,  but,  I did not run into her last week when I was there .   The only celebrities that I came across were resting peacefully in Pere Lachaise Cemetery;  Chopin,  Edith Piaf, Oscar Wilde, Yves Montand,  Simone Signoret, and  Jim Morrison.   I had a wonderful duck confit dinner at a restaurant called Le Coupe Chou in  the Latin Quarter, and took in Impressionist art at the Musee D’Orsay and the Picasso Museum.

Here is the Strawberry Rhubarb Compote recipe…

  • 2 lb fresh rhubarb, cut into 3/4 in cubes (6-8 cups)
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 pts/ 1 quart strawberries, thickly sliced
  • 1/3 cup fresh squeezed orange juice
  • 1/3 cup fresh squeezed  lemon juice
  • 1 tsp lemon zest
  • 2 tbsp grand marnier or triple sec
  • 1/2 cup water

In large saucepan, add rhubarb, sugar, salt, water,.  Bring to a boil over high heat, then lower heat  and simmer for 8 minutes. Stir occasionally, until rhubarb is tender.  Add strawberries, lemon juice, zest, orange juice and gran marnier , or triple sec.  Simmer  2 to 3 minutes more.  Remove from heat. Allow to cool.  Serve warm or cold with a scoop of ice cream, or a dollop of whipped cream or yogurt.  I ate it for breakfast with a scoop  of Trader Joe”s coconut  cream fat free yogurt  sprinkled  with toasted coconut.  Delicious.

Allons manger, jouir mes amis, a la prochaine… Let’s go eat, enjoy my friends, until next time…

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