I have fond memories of strawberry rhubarb pie from when I was young, so I pulled out this favorite recipe for my father’s birthday visit and it was a big hit with the entire family. It is like making a strawberry rhubarb pie without having to deal with the crust. Instead go right for the á la mode! The recipe is adapted from an Epicurious recipe that includes a coconut custard (a dairy free option).
- 1 lb. rhubarb (about 4 large stalks or seven small)
- 12 oz. frozen organic strawberries (2½ -3 Cups)
- 5 oz. light brown sugar (2/3 Cups packed)
Slice the rhubarb into ½ inch pieces. Quarter the frozen strawberries (this is most easily done while the berries are still frozen). Combine the rhubarb, strawberries, and brown sugar in a nonreactive saucepan or skillet. Cook over medium heat, stirring occasionally. Cook until rhubarb is soft and loses a little of its shape; this can take as little as 8 minutes or as long as 20 minutes. Cooking time varies depending on the age of the rhubarb, how cold the strawberries are when the cooking begins, and the width of the pan. When the rhubarb is soft, the compote is done.
Cool and refrigerate if not serving immediately. The compote will keep in the refrigerator for up to three weeks, but is best during the first few days.
Serve at room temperature, or slightly warmed, over ice-cream that is gluten free. My favorites pairings are over Haagen-Dazs vanilla bean or over Haagen-Dazs pistachio ice-cream. Although it is pretty spectacular over cinnamon ice-cream as well.
Note: I have found frozen organic strawberries reliably sweet and delicious. If you have a source for tasty fresh strawberries, then by all means use them.