Strawberry Rhubarb Compote
Serves 4 to 6
Note: The compote will keep several days in the refrigerator. Spoon it over ice cream, swirl it into yogurt, or serve alongside a ripe, strong cheese for dessert. Here, we’ve topped it with squares of toasted pound cake and a dollop of mascarpone.
• 4 slices pound cake
• 3 c. (1/2-in. wide pieces) fresh rhubarb (about 1 lb.)
• 1/4 c. water
• 1/4 c. sugar or honey, or more to taste
• 1 pint (2 c.) fresh strawberries, hulled and cut into quarters
• 2 tbsp. chopped fresh mint, or more to taste
• 1/2 c. mascarpone cheese or whipped cream
To toast the pound cake: Cut the loaf into 2-inch slices and toast in the toaster until light golden, or run under a preheated broiler to brown, about 2 to 3 minutes per side, watching that the slices don’t burn. Cut into squares. Set aside.
To prepare compote: In a medium saucepan set over medium heat, simmer the rhubarb in 1/4 cup water until it softens, about 5 to 7 minutes. Stir in the sugar or honey, taste and add more if desired. Remove the saucepan from the heat and stir in the strawberries and mint. Set aside.
Place the compote in a serving dish or individual plates and top with the toasted pound cake. Garnish with the mascarpone or whipped cream. Serve warm or at room temperature.
Nutrition info per each of 6 servings:
Fat 22 g
Sodium 185 mg
Carbohydrates 44 g
Saturated fat 8 g
Total sugars 27 g
Protein 5 g
Cholesterol 80 mg
Dietary fiber 3 g
Exchanges per serving: ½ fruit, 1 starch, 1 ½ carb, 4 fat.