“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…