Rhubarb and Strawberry Compote with Cardamon by Caitlin
Rhubarb Compote is a delicious treat served on its own or with yogurt. It's even better with vanilla ice cream, and a divine dessert when a small finger of rich shortbread is added to the bowl. When I made the birthday edition of this dessert, the shortbread was chai spiced, bringing out the delicate cardamon flavour in the rhubarb in the most delightful way. Feel free to serve it any way you like, I've been eating it plain out of the jar all week.
Using up all of my frozen rhubarb, I tripled my normal recipe, so when you follow the recipe below, don't expect to get as much compote as you will see in the pictures. It's worth making more of this recipe because it's so good, very easy to double or triple, it keeps well in the fridge, and also freezes very well.
Rhubarb and Strawberry Compote with Cardamon
1 lb trimmed rhubarb (and strawberries), cut into small pieces*
2/3 cup sugar (to taste)
2 tb water
7-8 cardamon pods, seeds removed*
*To removed seeds from the cardamon pods, a good technique is to very gently smash them with a pestle or with a knife on a cutting board, and then sift through the husks of the pods to retrieve the seeds. Don't crush the pods with too much force, or it's difficult to retrieve them/they will start to become ground cardamon.
Place all ingredients in saucepan over medium-low heat, simmer gently stirring occasionally until rhubarb is tender, around 8 minutes.
Using a slotted spoon remove about one third to half the rhubarb and put aside in a bowl. Strain well, so you are not taking more than just the small pieces of rhubarb.
Raise heat to medium and continue cooking until mixture is thickened and reduced.
Gently add the reserved rhubarb pieces and stir together.
Remove cardamon seeds if desired
Store in a glass jar in the fridge. Also freezes well. Serve with ice cream and shortbread fingers for most enjoyment.