Yield: Yields about 4-1/2 cups.
Cardamom gives this compote an alluring flavor. It’s excellent spooned over ice cream, cheesecake, or panna cotta, and even as a spread for a pork sandwich. It will keep, covered and refrigerated, for up to 4 days.
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Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.
Bring to a simmer over medium-low heat, stirring often. Simmer until the rhubarb releases its juice and becomes tender but still retains its shape, 5 to 6 minutes. Add the strawberries and simmer until they start to soften and the rhubarb breaks down slightly, 1 to 3 minutes.
Pour the mixture into a bowl. Make an ice bath by filling a larger bowl with ice and water. Chill the compote over the ice bath at room temperature, stirring occasionally, until completely cool, 10 to 15 minutes. Discard the vanilla pod. Taste the compote and add more sugar and orange juice, if needed.
Favorite strawberry rhubarb compote recipe. Served with Greek yogurt. Very tasty.
Love this recipe! I made it to serve with a sour cream pound cake. I made a few minor changes-- used all rhubarb and omitted the strawberries, added grated orange zest along with the juice, and put a little more cardamom in than the recipe called for. A great spring dessert...
This recipe has all my favorite flavors, yet they seemed to conflict with one another. It turned out to be a disappointment.
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