Equipment
Ingredients
Main
- 680 g rhubarb, trimmed and cut into 4cm pieces
- 200 g granulated sugar
- 1 orange, zested
- 680 g strawberries, stemmed and halved
- 45 g crystallized ginger, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 330 kcal
- Protein
- 3 g
- Carbohydrates
- 83 g
- Fat
- 1 g
- Fiber
- 7 g
- Sugar
- 64 g
- Sodium
- 27 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 820 mg
- Calcium
- 180 mg
- Iron
- 1.3 mg
- Magnesium
- 45 mg
- Phosphorus
- 74 mg
- Zinc
- 0.5 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 119 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.4 mg
- Folate
- 62 mcg
- Water
- 345 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim any loose peel from the rhubarb and cut the stalks into 4cm (1.5-inch) pieces.
In a non-aluminum saucepan, combine the rhubarb pieces, sugar, and orange zest.
Heat the mixture slowly over medium heat until it reaches a boil (100°C/212°F).
Reduce heat to low, cover the pan, and simmer for 15 minutes.
While the rhubarb simmers, wash and stem the strawberries, then cut them in half lengthwise.
Add the strawberries and chopped crystallized ginger to the saucepan.
Continue to cook for 5 minutes until the strawberries are soft but still hold their shape.
Remove from heat and let the compote cool to room temperature, then refrigerate until chilled.
Chef's Notes
- Using a non-aluminum pan is critical as the acidity of the rhubarb and strawberries will react with aluminum, causing a metallic taste.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Texture will be softer after thawing.
Reheating: Serve chilled or warm gently in a saucepan over low heat.
Troubleshooting
Compote is too thin or watery.
Cause: Strawberries released more moisture than expected.
Fix: Simmer uncovered for an additional 5 minutes to reduce the liquid.
Prevention: Ensure the rhubarb base has thickened slightly before adding berries.
Cultural Context
Rhubarb is a perennial vegetable that gained popularity in the United States in the late 19th and early 20th centuries, often used in pies and desserts. This compote highlights its tartness, balanced by the sweetness of strawberries and the warmth of ginger, reflecting a classic American approach to seasonal fruit preservation and dessert making.
