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Strawberry Rhubarb Compote with Greek Yogurt

Source of Recipe

From "Make It Ahead" by Ina Garten


Recipe Introduction

"This is like fruit and yogurt for breakfast, only better. The strawberry rhubarb preserves are really easy to make and you serve them on a big dollop of thick Greek yogurt."

List of Ingredients

◦ 1 pound fresh strawberries
◦ 2 cups fresh rhubarb, �-inch diced (� pound)
◦ 1 � cups sugar
◦ 1 tablespoon freshly squeezed lemon juice
◦ Pinch of kosher salt
◦ 1 teaspoon grated orange zest
◦ 17 ounces Greek yogurt, for serving
◦ Good granola, such as Bola, for serving


Recipe

Hull the strawberries and cut them in half or, if large, in quarters. Place the strawberries and rhubarb in a small (9-inch) heavy-bottomed pot and heat over medium-high heat. Cook for 5 minutes, stirring occasionally, until the juices release from the fruit and start to boil. (Winter fruit doesn't release as much juice as it does in the summer so you may need to add � cup of water.) The fruit should still retain most of its shape. Off the heat, stir in the sugar, lemon juice, and salt and stir to combine. Cover the pot tightly and allow the preserves to sit overnight at room temperature.

The next day, bring the preserves to a boil, then lower the heat and simmer for 10 to 15 minutes, until the mixture thickens (it will be about 220 degrees on a candy thermometer). Stir in the orange zest and serve warm or cold spooned over Greek yogurt and sprinkled with granola.

Serves 4






❧ Make It Ahead:
Prepare the preserves and refrigerate for up to a week. Assemble before serving.