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Strawberry and Rhubarb's Spring Fling



Strawberry-rhubarb compote

Article author photo. Maria Tadic, RD This featured post is by Maria Tadic, RD. You can follow this blogger on Twitter.

Nothing says spring and summer like farmers market tables overflowing with bright red strawberries! These delicious little gems start popping up in late May through June here on the East Coast. And my local market is right on target — this past weekend almost every stand seemed to be selling these red delicacies. Yum!

Of course, I couldn't resist them. As I grabbed two boxes, something else grabbed my attention: rhubarb's bright pink and green stalks. What a great combination — strawberries and rhubarb are so wonderful together. Without a second thought, I knew I’d be whipping up a big batch of my strawberry and rhubarb compote. And, I have to say, this is probably one of the most delicious things I've ever made or eaten.
 
If you haven't tired rhubarb before, you’ll absolutely love it in this recipe. Raw, rhubarb has a texture similar to celery, but the flavor is super tart. When cooked down with strawberries, however, it becomes a sweet and tangy jam. Basically, a flavor match made in fruity heaven! The super sweet strawberries paired with the tart and lemony rhubarb make an awesome combination.
 
My strawberry and rhubarb compote recipe is just as tasty as it is quick and easy. Plus, it’s significantly lower in sugar than most other compote recipes. Try it over your morning toast, mixed into oatmeal, or warmed over vanilla ice cream. Even better, use half of the recipe to make my Strawberry and Rhubarb Baked Oatmeal. No matter which way you serve it, this strawberry and rhubarb compote is an explosion of delicious springtime flavors!
 


Strawberry and Rhubarb Compote

Recipe by Maria Tadic, RD

Ingredients
1 1/2 lbs. thinly sliced rhubarb
1 1/2 lbs. sliced strawberries
1/2 cup sugar (more or less depending on how sweet your berries are)
1 vanilla bean, split in half, seeds set aside
1/8 tsp. freshly ground nutmeg
1 tsp. freshly squeezed lemon juice
 

Instructions

  1. Heat a medium-sized sauce pan over medium high heat and add all ingredients. Stir gently to combine.
  2. Bring to a gentle boil, stirring often.
  3. Turn down to medium and simmer for about 15 to 20 minutes or until strawberry mixture has thickened to a syrup-like consistency.
  4. Set aside and cool. Refrigerate after cooled or freeze for up to six months.


Maria Tadic, RD, is a bariatric dietitian in Virginia. Read her blog, BeanAFoodie.com, and connect with her on Twitter, Facebook and LinkedIn.

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