Folks, I’ve been on the rhubarb crazy train. I hopped aboard immediately when we returned from the farmers market last weekend with a bag full of the most beautiful rhubarb and succulent local wildflower honey. I’ve taken 3 ganders at rhubarb crumbles thinking they would hit the spot but they just didn’t do the trick (although I’m positive my daughter and husband appreciated the efforts).
And then it hit me…and I remember the very moment. It was the final game of the NHL playoffs and as my husband (and probably the rest of hockey nation) jumped up and screamed in disbelief that Chicago just scored that buzzer beater (is there such thing in hockey? lets just go with it) I screamed
in gratitude that the last 7 months of hearing that hockey announcers voice is over because I had finally figured out what it was I wanted! I wanted the filling of the crumble without the overly sweet, heavy topping. I wanted it in parfait form with the crunch of raw nuts and I wanted it paired with sweet honey greek yogurt. So, done and done. Crazy train trip has come to an end…mission accomplished. This nourishing compote is to-die-for-good and you can do a million things with it: top ice cream, yogurt, sprinkle a little granola on top or some chopped walnuts or almonds…or just eat it with a spoon. It’s just as tasty cold as it is warm so keep it in the fridge for up to a week.
Strawberry Rhubarb Compote
2 Cups Quartered Strawberries
1 1/4 Cup Diced Rhubarb
1 Tablespoon Fresh Orange Juice
2 Tablespoons Honey
2 Teaspoons Cornstarch
1/4 Teaspoon Ground Cinnamon
Preheat oven to 350. Mix all ingredients in a medium bowl. Place in a greased 5-6 cup baking dish and bake until bubbly and fruit is very tender, 45-50 minutes.