Recipe: Strawberry Rhubarb Compote

Rhubarb and strawberries were both on sale at our neighbourhood green grocer this week and it's not like I'm going to make a pie or something ambitious like that...so...enter COMPOTE!  I basically put the same principles to work that I use when making cranberry sauce during the holidays.  Fruit + Liquid + Seasonings = Saucy, Syrupy Goodness!  This stuff would be great warm over pancakes, waffles or pound cake or cold over ice cream or stirred into plain or vanilla yoghurt.

What you'll need:

2 cups rhubarb, chopped
2 cups strawberries, sliced
1/4 cup water
1/4 cup sugar
1 teaspoon vanilla
1 cinnamon stick
pinch sea salt

Directions:

1. Put everything into a medium sized sauce pot and cook, stirring occasionally, over a medium - low heat for about 20 - 30 minutes (or until you've reached your desired consistency).

2.  Remove your cinnamon stick, refrigerate and store for up to five days.

Verdict:

It's almost stupid how easy this was.  I just stirred some into a bowl of vanilla yoghurt and it was crazy delicious.  I used really good Madagascar Vanilla and I think that, combined with the cinnamon stick were both really important elements in helping to provide a nice, rich background flavour.  This gets big bonus points for costing next to nothing and making my house smell amazing!  I'll definitely be doing this again, hopefully for brunch guests!