Growing up in Los Angeles, I couldn’t wait to go to Knott’s Berry Farm for a fun family day. But I really couldn’t wait for our early dinners.
Picture a big plate of fried chicken, mashed potatoes and gravy, and cherry rhubarb sauce. The rhubarb was so unexpected and delicious. I’ve made rhubarb pies and rhubarb sauce to accompany a juicy pork roast, but I had never made this compote before.
What’s a compote? It’s fruit cooked in a sugar syrup. What could be simpler to prepare? Usually thought of as a dessert, fruit compotes are equally agreeable as a spread on warm scones, the filling for a pie, a topping for pancakes or waffles, a sauce to pork chops, or just served in a glass bowl to end a meal. I’ve never been sure why Knott’s Berry Farm paired up their rhubarb compote with fried chicken, but I am glad they did!
Rhubarb is a plant with edible red and green stalks, similar to celery, that are very sour. Thought of as a springtime vegetable, field rhubarb usually arrives in April and is available until July. Hothouse rhubarb is available year-round.
Gingered Rhubarb and Strawberry Compote
Serves 6- 3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
- 1/2 cup sugar
- 1/4 cup water
- 1 1/2 teaspoons freshly grated ginger, divided
- 1 pint container fresh medium strawberries, hulled and halved
Cover pan and simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 5 to 7 minutes. Remove from heat. Stir in strawberries. Transfer to a bowl and add the remaining 1/2 teaspoon fresh ginger and stir to combine. Chill until cold, about 2 hours.