I grew up in Vermont and in Spring the rhubarb is growing like crazy, unfurling its giant elephant ear leaves from the end of crimson celery-like stalks. It is super tart but when paired with strawberries makes the most delicious combination this side of peanut butter and jelly. I do believe it is a true New England plant as I don’t recall seeing Strawberry Rhubarb pie, preserves, compote, or crisp anywhere but Vermont, New Hampshire, and Maine.
Rhubarb is one of those foods that you either love or hate and I absolutely love it. It made me laugh the other day that I paid nearly seven dollars a pound for a few gorgeous stalks at Fresh Market, when I am certain that some of my Vermont friends have so much in their garden that if they sold at that price they could pay cash for a Land Rover.
So Vermont friends, please stop laughing that I had to buy rhubarb. I whipped up a lovely tart sweet compote and promptly spooned it over a dish of Greek yogurt. It makes me think of my mothers beautiful garden at the house on Hollister Hill. Strawberry Rhubarb compote tastes like Vermont.
Perfect in a small dish with yogurt or Greek yogurt, or ricotta.
- 2 pounds rhubarb stalks - sliced
- 1 quart strawberries, halved
- 1 lemon, cut in half
- 1 cup Splenda
- Combine the rhubarb, strawberries in a large covered pot, squeeze each lemon half over the fruit, then add to the pot. Cook over medium low heat until the fruit releases some of its juice - then bring to a boil, lower heat and simmer until fruit is softened, and the syrup is beautiful, thick, red and glossy. Stir in the Splenda, adjust for taste.