Awhh sweet tooth. What would we do without you? Fortunately this time of year sweets come in a very natural form as berries ripen and colors explode around you. One of my favorite “fruits” is rhubarb (which isn’t even technically a fruit). And although I love it solo, paired with strawberry it shines bright! This compote is extremely versatile – on top of ice cream (as shown above), on top of angel food cake, on toast, spread on apples, and on and on! It is very simple to put together and will go quick, so be ready to make more.

Ingredients:

• 2-3 stalks of rhubarb
• 1-2 pints of strawberries
• 1/4 c. sugar
• 1/4 c. champagne (or water can be used)

1. Prepare the rhubarb: First wash and cut off the ends.  Then I like to peel the outermost layer of stringiness from the stalks.  Doing this step will make sure the rhubarb doesn’t have tough fibers – but it is not completely necessary.  Cut the rhubarb into even sized pieces, about 3/4″ long.
2. Cut the strawberries in half or quarters.
3. Melt a small amount of butter in a sauce pan over med.  Add rhubarb and saute until nicely fragrant and just beginning to soften.
4. Add the strawberries.  Continue cooking until strawberries also begin to soften.
5. Add the sugar and champagne and continue to simmer for about 30 minutes until rhubarb is disintegrated and the entire compote is well blended and delicious.
6. Let cool to room temp.  Can be used directly or refrigerated and used cold.

This recipe came to me in a monthly email that Recchiuti Chocolate sends out. I love their shop at the Ferry Building in San Francisco. And I greatly admire his amazing book: Chocolate Obsession: Confections and Treats to Create and Savor. I love simple cakes such as this – tasty and rich, but so easy and simple to put together. It can just as easily be dressed up with strawberries and chocolate sauce as served plain or with a dollop of vanilla ice cream. Versatile and easy – my kind of cake!

The recipe, exactly as it was sent to me, follows. Read the rest of this entry →