Strawberry-Rhubarb Compote With Fennel Recipe (2024)

FAQs

What fruits pair well with rhubarb? ›

Rhubarb, which is sometimes – and adorably – called “pie plant,” just about defines tartness. Its flavor is acidic, bright, sharp and sour, which is why it's almost always cooked with sugar and so companionably paired with strawberries.

Compote is a simple fruit sauce made with pieces of fresh (or frozen) fruit and some sugar, cooked briefly on the stove. You could call the end result a textured fruit sauce or chunky fruit syrup.

Cut into sticks. Scatter with sugar, add a splash of water and simmer gently for 8 minutes until soft and longer to cook it to a puree or compote.

Herbs: Rhubarb's tartness pairs well with herbs like thyme, mint, and basil, which can add a refreshing and aromatic dimension to the drink. Spices: Spices like ginger, cinnamon and cardamom can add depth and warmth to rhubarb-based co*cktails, and are a great addition to winter co*cktail recipes.

Both fresh and ground ginger bring a spicy kick that puts astringent rhubarb in its place. While the pair is great in sweet applications, it might be even better in savory recipes. They can be stewed together with onions and a bit of soy sauce to create a tangy sauce for braised meat.

Rhubarb is high in calcium oxalate. While the substance is mainly in the leaves, it's also found in the stalks. Too much calcium oxalate in your diet may lead to hyperoxaluria, which is the buildup of oxalate crystals in different organs.

Cardamom, orange and cinnamon all lift the flavour while keeping it a classic.

The bottom line. Rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

What do you eat with compote? ›

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast. I also greatly recommend serving a savory apple compote with duck breast magret or pork tenderloin.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Some medications for inflammation, called corticosteroids, can also decrease potassium levels.

The toxic parts of rhubarb (Rheum x hybridum) are the leaves and the roots, as described by University of Illinois Extension: “One characteristic consistent with all rhubarb is the toxicity of the leaves and roots. The rhubarb leaves contain high amounts of oxalic acid, a toxic and potentially deadly poison.”

Rhubarb is acidic – you shouldn't cook it in aluminium, copper, or iron pans that react. In metal pans, rhubarb turns brownish and the pan discolours. Instead, cook rhubarb in coated pans or glass baking pans.

Strawberries and rhubarb are just as good together in the garden as they are in the kitchen: They're harvested at the same time and don't compete for nutrients or space. As a living mulch, strawberries also act as ground cover for rhubarb, tamping down weeds.

Strawberry is a natural, if not cliché, pairing because of their natural sweetness. Pineapple has such a delicious acidity with a balanced sugar content that I found to pair beautifully with rhubarb.

Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels. The antioxidants in the vegetable also provide anti-inflammatory effects, which can further help to protect your heart health.

Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts.