Over the weekend we took a trip to our local farmers market that just opened for the season here in St Johns. The booths were overflowing with fresh Oregon strawberries and rhubarb so I bought as much as my little stroller basket could carry, not quite sure what I would do with it. There is always pie, but honestly I was feeling to0 impatient to wait for dough to chill. Then there is crisp, which I love but a bottle of rosewater caught my eye and a quick compote came to mind!
This is so lovely to spoon onto pancakes, spread over toast or dollop onto yogurt in the mornings. It’s also delicious over ice cream for dessert! The rose flavor is subtle and the tart rhubarb and lemon is perfect with the sweet berries.
2.5 cups rhubarb, cut into 1″ pieces (about 3 stalks)
1/2 cup water
1/2 cup sugar
zest from 1 lemon
pinch kosher salt
1 heaping pint strawberries, sliced (about 2 cups)
juice from 1/2 lemon
1/2 teaspoon rosewater
In a saucepan combine the rhubarb, water, sugar, lemon zest and salt. Bring to a boil, reduce heat to medium and cook uncovered until rhubarb is soft, about 15 minutes. Remove from heat and let cool slightly. Stir in strawberries, lemon juice and rosewater. Let cool completely before transferring to jars which can be refrigerated up to a month. The compote can also be canned in a water bath for a taste of June in the middle of winter.