I believe in the bloggin biz this dish is what you call a “one pot meal.” OK, maybe not “meal” as it’s a compote, but it really should take at most one pot, a cutting board, a knife, and a spoon, not the 42 items figure 3 reveals it took me to make it. I didn’t let that get me down, though. Bottom line: this is great and (usually) easy-to-make food.
I don’t have a distinct recipe, but it’s something along these lines:
- Put a lot (maybe a pound) of strawberries and about half as much rhubarb in a big pot with 1/2 – 3/4 a cup of sugar, zest of a lime, and ten cardamom pods (I’ve tried grated ginger, too, with excellent results).
- Nudge the ingredients with a wooden spoon until they start to release liquids and those liquids bubble.
- Simmer for a few minutes until the fruit is soft but not completely broken down
- Transfer compote to the container you want to store it in to let it cool, fishing out the cardamom pods along the way.
- Serve in bowls by itself or as an accompaniment to yogurt, ice cream, granola, or anything else you can think of.
Made for a friend of the blog, I have no doubt this compote will please said friend so long as I don’t finish it before her arrival.