In this sweet and tangy compote, I use local (and currently in season) rhubarb along with rhubarbs best friend: the strawberry. This is truly like an ode to strawberry-rhubarb pie, just without the pie crust and with locally made Tahitian Vanilla ice cream (from Earnest Ice Cream) instead. The flavours are also her turned up with a hint of orange zest and cinnamon…oh and some Grand Marnier… because why not?
Servings: 2
Difficulty: Easy
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 1 hour 30 minutes
Ingredients:
- 1 cup rhubarb, chopped into 1-centimeter thick slices
- 2 cups strawberries, halved (or quartered depending on the size)
- 1/8 cup sugar
- 1/2 teaspoon salt
- 1 stick cinnamon
- 1 large slice of orange peel (or 1 teaspoon zest)
- 1/2 cup water
- 2 tablespoons Grand Marnier
- Mint sprigs (for garnish)
Directions:
Add the chopped rhubarb, strawberries, sugar, salt, cinnamon, orange peel and water to a pot. Bring the contents of the pot to a boil over medium high heat. Once boiling, reduce the heat to medium-low, and let it boil uncovered for 20 minutes.
The rhubarb will disintegrate for the most part and the strawberries will become soft, but will still hold their shape.
Here is a “before” picture when the compote was just beginning to boil:
And here is the “after” photo! See how much the rhubarb disintegrated?
After 20 minutes, remove the orange peel and cinnamon stick and pour the compote into a bowl. Add the Grand Marnier to the compote and mix it through. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Once the compote has cooled and you are ready to serve, scoop out two generous scoops of vanilla ice cream into small bowls. Top each mound of ice cream with as much compote as you desire (I like a lot!), add a sprig of mint for garnish and serve!
Does it looks so delicious! Perfect for spring! 🙂
