I always get excited when I first see rhubarb in season at the farmers market. It seems to mark the real start of summer and it’s only around for a couple of months, so I know I need to act fast if I want enjoy its tart and tangy goodness.
The rhubarb recipe I turn to again and again is Honey-Stewed Strawberry Rhubarb Compote by Mom’s Kitchen Handbook. It’s simple, beautiful, versatile, and pairs well with so many things – from goat cheese crostini to cornmeal pancakes to old fashioned vanilla ice cream when it’s HOT out.
Plus, isn’t it the best when the kiddos can get in on the action? They love chopping up the strawberries (we use this toddler friendly lettuce knife) and licking the honey spoon and, of course, indulging in the tasty end result. I hope you like this compote as much as we do!
Honey Stewed Strawberry Rhubarb Compote (Kid Friendly Version)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
3 tablespoons honey
2 tablespoons water
3 large stalks rhubarb
1 pint strawberries (around 2 cups)
Give the kids cutting boards and child-friendly knives. Let them cut the stems off of the strawberries, and cut them into halves or quarters.
Get a little water simmering on the stove over medium high heat and add the honey to the water. Stir until the honey melts into the water.
Chop up the rhubarb into 1/2 inch pieces. Add the rhubarb and the strawberries to the saucepan and stir. When it comes to a boil, adjust the heat until it’s simmering, and stir occasionally. Simmer until the rhubarb is soft enough to easily mash with a fork – around 10 minutes.
Do a taste test, and add more honey if you want to sweeten it up a bit more.