Sorry, folks, no pictures. This month’s can jam gave me an excuse to do two of my favorite things: eat stuff from the freezer and experiment with rhubarb. Everybody loves strawberries and rhubarb together, right? And since strawberry season has already started, it’s time to clear out the rest of the berries from the freezer, right?
I find myself asking these same questions mid-May each year…so much so that I wrote almost the same post almost exactly a year ago today. Yet the answer is always the same: strawberry rhubarb compote. Last year I froze it, but the texture was, frankly, a bit weird. Canning is almost as easy, with more predictable results, and you don’t have to remember to thaw out the jars. Just head down to your canning stash, pull out a jar, and spoon it over whatever you like to eat. For me, that means yogurt.
Strawberry Rhubarb Compote
2 pounds rhubarb stems, cut into 1/2″ slices
1 quart frozen strawberries
about 3/4 c. sugar (more or less to taste—remember to use less if your strawberries are sweetened)
1/4 c. orange juice
1) Combine everything in a pot and stir until the sugar is dissolved. Bring to a boil, then simmer until the rhubarb breaks down complete. Taste for sweetness, adding more if necessary.
2) Meanwhile, prepare your jars, lids, and a boiling water bath. You’ll need about 3 pints or 6 half-pints.
3) Transfer the hot compote into the hot jars and adjust the two piece lids. Process in a boiling water bath for 15 minutes.
I haven’t tried it, but wouldn’t this make an excellent pie?
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