Makes about 1 quart compote and 1-2 quarts syrup
- 1 pound rhubarb, cut into a 1/4” dice
- 1 cup ripe strawberries, stemmed and halved (frozen organic can be substituted)
- 1 cup organic vanilla sugar
- juice of 1 lime
- 1/4 teaspoon vanilla extract
- 2 cups brewed tea
- Macerate the rhubarb and strawberries by placing them into a large glass bowl and tossing with the sugar, lime juice, and vanilla extract. Leave out at room temperature for 1-3 hours.
- Preheat oven to 350*F.
- Strain the fruit over a medium pot, adding brewed tea to the juice and reserving the fruit. Bring juice and tea mix to a rolling boil.
- Place the rhubarb in a glass baking dish, pour the hot liquid over it, cover and bake for 30 minutes at 350*F.
- Strain the rhubarb over a bowl to separate the fruit from the syrup, being mindful that the mix will be very hot, and cool everything at room temperature.
- Refrigerate the compote – it will firm up as it sits in the fridge. You can pulse it in a food processor to get a smoother consistency, but we prefer some chunks. This is like a jam/compote, great for toast.
- Refrigerate the syrup separately. This is perfect as a cocktail mix, or used to make lemonade.
Rhubarb Collins: 2 oz. rhubarb syrup, 1 oz. Barr Hill Gin, splash of prosecco.
Shake syrup and gin with ice, serve over ice, top with prosecco. Garnish with a lemon twist.
Recipe courtesy of Sugar & Olives, Chef/Creative Director Jennifer Balin