Well then. Now that I’m done teaching Hebrew school for the year, I can get back to ye olde blog. But honestly though, March is such a let down in terms of food. Then it was Passover, which I meant to write about, because let me tell you, we ate like kings every day of the holiday. But then April was unusually cold, which meant that the asparagus was late this year. It’s always the first week of May, but it was closer to a week and a half in before stalks started popping in my front yard.
Rhubarb was also late this year, but has now officially started taking over people’s yards. Someone had so much of the plant that they put out a call on my beloved local Buy Nothing Facebook page, where my finds so far have included a nightstand, a bathroom clock, curtains, pizza, children’s snow pants, and, today, four free duck eggs.
I picked about 2 pounds worth of the ruby and emerald stalks, and was going to make it into a rhubarb compote, then use that to make a rhubarb spoon cake in Rich’s cast-iron skillet. But I only had a quarter cup of flour in the house, so compote was all I made in the end.
However, inspiration struck as I was chopping up the rhubarb, and I added about 2 cups of cleaned and quartered fresh strawberries (bought for and rejected by the girls). I think if I’d had some fresh ginger on hand it would have rocketed this compote out of the stratosphere. All that being said, this brand new compote recipe is divine, and I even got the girls to bed a half hour earlier than usual tonight because I needed to share this with you that badly.
The rhubarb compote and spoon bread recipe is from Erin French’s The Lost Kitchen, which I wrote about last summer, because her custard with freshly picked blueberries and basil, remains one of the tastiest and most elegant desserts I have ever served.
I’ve enjoyed this on Greek yogurt (full fat, please) as well as on local vanilla ice cream. Yes, both; don’t judge, it needed to happen. The compote now sitting in a glass jar in my fridge and will last about a week. I mean, the compote will be good for about a week. I don’t see this lasting past Friday.
Rhubarb and Strawberry Compote
Adapted from Erin French’s The Lost Kitchen
3 cups chopped rhubarb (1-inch pieces)
⅔ cup sugar
Zest of one lemon
Juice of one half lemon
2 teaspoons cornstarch
2 cups cleaned and quartered fresh strawberries
In a medium heavy-bottomed saucepan, combine the rhubarb, sugar, lemon zest, lemon juice, and cornstarch. Bring to a summer over medium heat, stirring constantly until the rhubarb becomes tender and sauce-like, about 5 minutes. Stir in the cleaned strawberries and cook for about 4 more minutes. Remove from the heat and allow to cool to room temperature. This will keep in the fridge for up to a week.