Oh, you guys! This is so delicious! It was an experiment that I was a little leery about because I started out with the intention of making a simple rhubarb compote but I wanted to avoid adding a lot of sugar. Enter the yummy strawberries….and then the maple syrup…and then freshly squeezed orange juice. Result – DELISH!
Best of all, this yummy little sauce is ready to eat in 10 minutes. You can use this on yogurt, oatmeal, ice cream, cake, trifle or go all out and make a rhubarb bellini! We all need a little champagne in our lives, don’t you think?
I think this would be great as a sorbet – just freeze it. And combine this with ginger-snap cookies? Whoa – now we’re getting crazy!
I used Barrie Hill Farms frozen strawberries for this because the fresh ones are a couple weeks away. They were perfect for this. And when I was visiting with owner, Lynda, at Nicholyn Farms, she suggested I put the compote on raspberry ripple ice cream – a great combo!
This would make a fun gift when you’re attending BBQ’s and parties this summer. It’s something that appeals to most everyone. For some reason, I didn’t eat rhubarb as a kid but I sure do love it now. My siblings loved it and my brother used to call it ‘rhubarber’ when we were young. I got so used to hearing it that now I have to double check and make sure I’m calling it the right name, ha!
- 2 cups fresh rhubarb (or frozen), cut into 1/2 inch pieces
- 1 3/4 fresh strawberries (or frozen), sliced thinly
- 1/2 cup pure maple syrup
- 3 tablespoons freshly squeezed orange juice
- In saucepan, bring rhubarb, maple syrup and orange juice to simmer; cook, stirring, until slightly tender, 2 to 3 minutes. Stir in strawberries; cook until softened, about 2 minutes.
- Let cool before storing in jars.