Nothing says summer is here like strawberries and rhubarb. Unfortunately I became accustomed to the Texas heat, so Ottawa summer really feels more like spring. Regardless, it is nice to be home especially with my mum’s garden now at my disposal.
It is still too early in the season for our tomatoes and cucumbers but the rhubarb is flourishing and already taking over half the garden. My mum usually makes a pie or two and then gives the rest of our rhubarb away. Not this year!
I am so excited to experiment with fresh rhubarb and I already have a dozen different ideas. I decided to start with a classic strawberry rhubarb compote as nothing beats a hot day than a bowl of this chilled.
2 cups rhubarb, diced into ½ inch pieces
2 cups strawberries, cut into bite size pieces
½ cup water
½ cup brown sugar
1 Tbsp. lemon juice
In a large saucepan combine all ingredients. Stirring occasionally, bring to a boil over medium high heat.
Cover saucepan and simmer for 5 minutes. Remove cover and continue to simmer for an additional 5 minutes or until mixture has thickened.
Remove from heat and chill.