A bit of maple, orange, and balsamic help enhance the complex flavor of this compote, easily made by roasting rhubarb and strawberries together until they reduce to a jammy texture. The compote keeps for a week in the fridge and is incredibly versatile. It can be used as a filling for mini galettes or hand pies, as a topping for vanilla ice cream, or with whipped mascarpone cream to make a trifle, a fool, or mascarpone-and-graham-cracker treats. (Read more about rhubarb and this compote in Rhubarb Revisited.)
Yields about 1½ cups
- Softened butter for rubbing the pan
- 2 cups sliced rhubarb (about 8 ounces, large stalks cut in half lengthwise before slicing about ½-inch thick)
- 2 cups quartered or large-diced organic or local strawberries (about 10 ounces before trimming)
- 3 tablespoons maple syrup
- 2 tablespoons orange juice
- 2 tablespoons sugar
- ½ teaspoon balsamic vinegar
- Kosher salt
1. Heat the oven to 425 degrees and butter a shallow 3-quart baking dish.
2. In a large mixing bowl, combine the rhubarb, strawberries, maple syrup, orange juice, sugar, balsamic vinegar, and a big pinch of salt. Toss well and pour and scrape into the baking dish, spreading in one layer.
3. Bake for 20 minutes, stir gently with a silicone spoon, and continue baking, stirring once or twice, until the liquids have reduced quite a bit and are syrupy but not burning, about another 6 to 10 minutes. If the juices are starting to burn on the side of the pan, “wash” them down with a bit of water. Note: if using the filling for rustic tarts, cook the compote just a minute or two longer, washing sides down as necessary, so that the syrup thickens just a bit more. (It will thicken up more when it cools.)
4. Let cool in the pan, transfer to a glass or ceramic container, and keep in the fridge for a week or so.
