Ingredients

The following ingredients have 2 Servings
  • 3 cups 750 ml chopped rhubarb
  • 1 cup 250 ml diced strawberries
  • 1/2 to 3/4 cup 125 to 180 ml cane sugar, depending on the tartness of the rhubarb
  • 1/4 cup 60 ml rosé wine
  • 1/2 vanilla bean (halved)

Instruction

  • Combine all the ingredients in a saucepan set over medium heat. Bring to a boil, lower the heat to the minimum, and simmer, uncovered, about 30 minutes, or until the fruit is very soft. Cover and let the compote cool to room temperature. Fish out the vanilla bean, then store in airtight jars. Serve over gelato, quick breads, waffles, crêpes, yogurt, or enjoy straight from the jar.
  • Recipe: Adapted from Merrill Stubbs, Food52.