Compote is French for“mixture.” This one combines two spring crops, strawberries and rhubarb, which you slowly stew together. We love to slather it on toast (instead of jam), swirl it into yogurt, or top it with a spoonful of granola.
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- Large pot
- 1 1⁄2 cups chopped rhubarb (trim off the ends, then cut the stalks into 1-inch pieces)
- 1⁄2 cup water
- 2 cups sliced or quartered hulled strawberries (“Hulled” means with the leafy top and stem taken out.)
- 1⁄2 teaspoon cornstarch or all-purpose flour
- 1⁄2 teaspoon fresh lemon juice
- 2 tablespoons maple syrup, honey, or brown sugar
- Put the rhubarb and water in the pot and put the pot on the stove. Turn the heat to medium and cook, uncovered, 5 minutes.
- Add the berries and cornstarch and cook, stirring from time to time, until the strawberries and rhubarb are soft and the mixture has thickened, about 15 minutes.
- Add the lemon juice and sweetener and stir well. Set aside to cool a little bit and serve warm, or cover and refrigerate overnight.