Andrea and I independently ran across nice-smelling strawberries at the Coop and bought a box, so we had "too many". Fortunately for us (who knows what we would have done otherwise!) there was rhubarb in the fridge and I had just seen a really nice sounding recipe for strawberry rhubarb compote on Food52.
Saturday, May 28, 2011
I was going to say that I stuck more or less with the recipe, but I guess I didn't: I substituted lemon zest for orange zest and used riesling (a couple good splashes) instead of rose. Instead of simmering for a long time, I did it in the microwave: one minute at a time, stirring after each minute, until the rhubarb was soft, 6-8 minutes total. I could see the orange zest being better than lemon, but the riesling was a great complement to the really aromatic strawberries, plus its acidity was a nice balancer.
Very nice stuff.