Recipe of the Week: Strawberry and Rhubarb Compote
A delicious recipe for summer.
This is a recipe for a delicious summer strawberry and rhubarb compote, which is delicious dolloped on top of ice cream or sponge cake. Both strawberries and rhubarb are in plentiful supply at the moment, so it is an easy and stress-free recipe.
I also like to use the compote to make a summer salad dressing (recipe below) to drizzle over salads and fruit.
It has a delicious fresh taste with a small bit of tang from the combination of vinegar and sweet fruit.
It is especially delicious on a peppery rocket salad with some fresh sliced strawberries and slices of Parma ham.
- 1kg fresh strawberries, hulled and halved
- 1kg fresh rhubarb, trimmed and diced
- 600g caster sugar
- 2 tsp vanilla
- Juice of 1 lemon
- Juice of 1 orange
Wash the fruit and drain dry.
Place all the ingredients in a pot and cook over a medium heat for around 15 minutes until the compote has thickened and become jam-like in consistency.
Store in jars until needed.
- 215g strawberry and rhubarb compote
- 100ml white wine vinegar
- 1 tsp vanilla
- 200ml rapeseed or neutral oil
- Salt to taste
Whisk all the ingredients together except for the oil.
When well combined then slowly drizzle the oil in while continuing to whisk. When all the oil is incorporated you will have a creamy and glossy dressing, which is the perfect salad dressing for summer.
