I don't know about you, but as far as I'm concerned, rhubarb is a gift from the gods. Its fresh and tangy taste is so tasty in dessert, in juice or in cocktails! For me, the rhubarb season heralds the start of summer, even if we haven't reached June 21 yet. It reminds me of the pleasure of nibbling, as a child, stalks of rhubarb peeled and simply dipped in sugar.
This simple compote takes advantage of the tangy taste of rhubarb and the incomparable flavor of its natural ally, strawberries, but also of the key ingredient: dune pepper. Here, we allow ourselves to grind dune pepper, whose natural bitterness is balanced by the sugar in the compote. It adds an aromatic side that goes particularly well with strawberries and rhubarb.
Ingredients
- 2 cups strawberries, cut in half if large
- 1 1/4 cup diced rhubarb, skin on (leaves removed and composted - they are toxic)
- 5 ground dune pepper catkins
- 1/4 cup sugar
- 1/2 cup water
Path to follow
- Place all the ingredients in a saucepan over medium heat.
- Bring to a boil, then reduce heat to simmer.
- Let reduce until the compote has thickened, about 20 minutes. The rhubarb pieces should have completely lost their consistency, as if they had melted. Keep in mind that everything will thicken a little more as it cools.
- Enjoy!
The compote is excellent as is for dessert, but can also be used on toast in the morning, on ice cream or plain yogurt, or to accompany scones, pies and cakes.