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It is about time I cooked up some rhubarb around here. I have been oohing and ahhing all of the delightful posts people have been sharing for the past month using these bright red stalks. We had rhubarb in my backyard growing up. I have not had it in years. Until now. It has a distinct tangy flavor that pairs well with so many ingredients. I have seen it everywhere from sweet desserts to savory dinner recipes. I am bringing you summer in a bowl….dig in. Simple. Summer. Food.
Please stop by my last post Creamy Blueberry Banana Milkshakes there is still time to enter my Blendtec Blender giveaway….
Have you guys ever seen the book Lucid Food by Louisa Shafia? I found it at my favorite Zinc Cafe in Laguna Beach. It is very beautiful and the recipes are amazing. Louisa and I do not know each other, but I thought you should know about her book. Grab one if you can, you will love it. It is by the same publisher who did Heidi Swanson’s Supernatural cookbook series. *Hi Louisa*
I am happy to announce the winner of my giveaway for the American Express Dinner @6 campaign. The winner will receive a $600 gift card from AmEx. A BIG round of applause to everyone who participated. You guys submitted awesome desserts.  Thank goodness for random.org because I never could have selected a winner on my own.
During this contest I shared Peach Strawberry Coconut Popsicles and Chocolate Peanut Butter Banana Pizzas, each recipe made with 6 ingredients or less. You guys shared goodies from cakes to cookies, puddings, tarts, ice cream….everything sweet & fabulous!
We have a winner…..see her recipe here & my version below.
#83 April said on July 13, 2011 at 9:07 am……
Yummy Yummy!!
Strawberry Whubarb Compote (April did you mean the whu-barb part?)
1 lb strawberries, washed and dried
1 lb rhubarb, leaves removed and stalks washed
2 tbsp honey
1 tbsp water
Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.
I guess she likes rhubarb & strawberries too. Thanks everyone for your entries and a BIG congrats to April.
What kinds of recipes do you create with rhubarb? Feel free to share any recipes and links in the comment field.
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Strawberry Rhubarb Compote Parfaits
Makes 4 servings. Recipe inspired by April and Louisa Shafia
NOTES:
- Sweeten to taste with your favorite natural sweetener – how much you will need depends on how sweet and ripe your fruit is to begin with.
- We love this with fat free Greek yogurt. I put it through a cheesecloth to make it even thicker than it is straight from the container. It is so thick that I can hold the yogurt in my hands like a dough. Neat huh!
INGREDIENTS
- 3 stalks of Rhubarb, ends removed and cut into 1 inch pieces
- 8 ounces Strawberries, remove stems
- 1/4 teaspoon ground Ginger
- 1 to 1 1/2 droppers full of Vanilla Stevia Drops, Honey, Maple Syrup, etc. to taste
- 16 ounces fat free Greek Yogurt
OPTIONAL GARNISH
- Fresh Mint
- Blueberries or other berries
- Chopped Nuts
- Cinnamon, Ginger, Nutmeg
- a sprinkle of Powdered Sugar, Brown Sugar or Truvia
METHOD
Put rhubarb and strawberries in a medium saucepan, covered with 1/4 cup water, bring to a boil over medium high heat. Reduce heat to a simmer and stir, cook for 5 minutes. Break up pieces of rhubarb with the back of a wooden spoon and continue to cook for another 5-7 minutes or until all the fruit is soft. Remove from heat and stir in ginger and sweetener. Let cool a bit and plate with yogurt.
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Rhubarb Recipe Links
- Honey Rhubarb Strawberry Bread Food Nouveau
- Rhubarb Raspberry Cream Pie Simple Bites
- Rhubarb and Strawberry Fruit Leather The Kitchen Magpie
- Strawberry Rhubarb Mini Pies Chasing Delicious
- Strawberry Rhubarb Sorbet Wisdom and Honey
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these look amazing!!
Absolutely!
Gorgeous!
What a beautiful looking compote!
Marla- great post. Some of the rhubarb photos are STRIKING. I love a good fruit compote!
This looks fabulous!! Rhubarb always makes me think of my mom and summertime 🙂
Those must be delicious! A perfect combo.
Cheers,
Rosa
These look like the absolute perfect summer dessert!
This looks absolutely amazing! I LOVE strawberry rhubarb anything!
Yum yum yum…rhubarb will always be my favorite. I’ve had more this summer than ever before and I am 110% okay with that!
Sunny, I cannot get enough of it either. I will need to load up on this and store it in my freezer for the winter 🙂
I froze some to bring out in the winter,
It’s sooooo hard to find in the stores..
We’ll have our stashes 😉
Feel like trying this now
Thanks Marla!! Yes I love Whubarb!!! 🙂 HAHA- sorry for the typo!
We still have rhubarb! I will have to try this recipe!
this was the year that I discovered rhubarb and happily so. this compote is a delicous accent to almost any creamy dessert (and oatmeal)! YUM!
Gorgeous and delicious!! Thanks for sharing Marla
This looks like a fabulous treat! So glad you hopped on the rhubarb bandwagon!
Marla,
I love this recipe. I made it a few months back when I first discovered Louisa’s cookbook. I’m super happy to see that you’ve fallen for her too! Though I haven’t met Louisa yet, she feels like family already, since she just married one of my best east coast friends from the *old days*. Guess we’ll need to get her out here and have a party to celebrate our appreciation for her, her food, and her choice in men! xoxox,
B
Brooke, that sounds like a fabulous idea!! I love the connection you gals share – let’s make a meet up happen soon, okay? I should have known you would have this cookbook in your collection. I can’t seem to put it down 🙂
I adore the colors and the contrast!
I have been on this low carb more healthy eating kick lately and your blog is truly inspiring. How gorgeous is this!!
Kulsum, this parfait would be perfect for your lower carb lifestyle. That Greek yogurt is protein packed, keeps you satisfied for a good long time and will help you get some muscles 😉 if you want them!
These are so pretty! Great way to use rhubarb
Looks fantastic! I just happen to have some fresh rhubarb just waiting for a recipe. Perfect timing!
Marla this is beautiful! I actually never cook with rhubarb b/c I dont ever think to buy it but growing up my parents and neighbors all had rhubarb plants and I ate so much rhubarb bread I could have turned into a red stalk 🙂
Beautiful photos as always!
Averie, I know what you mean. It just used to magically “show up” when I was a kid. It is a lovely ingredient to have a reunion with. Fun to photograph too! I bet Skylar would love it.
Thanks for the opportunity to enter your giveaway, Marla, and congratulations to April! Your strawberry rhubarb compote recipes both sound delicious!
Thanks so much Kimby. I am now so addicted to rhubarb!
I would gobble this up VERY quickly. No doubt.
What a gorgeous parfait! I’ve actually never cooked/baked with rhubarb before, but have been wanting to for a while. My brother tried a recipe using rhubarb a while back, which was a complete fail, so maybe that turned me away? Who knows, but this looks amazing!
Marla, would it be wrong to lick my screen? Noone’s watching… 😉 Absolutely love this!
Kate, sure lick the screen. Why the heck not….although the real thing might taste better!
Oh my goodness. That looks perfect right now. Sweet and creamy and refreshing. I’m sipping on a mocha frapp right now and even that doesn’t measure up to this!
Hi Sophia! A mocha frappe sounds pretty yum right about now. It is steamy in the OC, bet it is in LA too!!
Love strawberry and rhubarb!
Love the vibrant color of this strawberry rhubarb compote! I cooked rhubarb for the first time this summer (finally!) and was surprised by how quickly it broke down and how much liquid was released. This compote must go so well with Greek yogurt, one of my favorites.
Marla, this looks great and very colourful! The explanation and the recipe looks very reader-friendly! Loved your recipe and blog. Going to add this to my favourites!
I’ve been so curious about rubarb but its so intimidating to me! My nanny used it often bit I just observed from afar. I think its time to be brave! By the way, stunning photos!
Here’s another rhubarb recipe to add to the list ladies..
http://www.bakedinmaine.com/2011/06/rhubarb-crisp/2585
I LOVE sweets!
Beautiful pics, beautiful food, beautiful post. Is there anything you cant do??? 🙂
What a delicious parfait idea. I want to scoop right into one of those beautiful cups. Gorgeous shots too!
Fantastic fruit parfaits!
But wait – I was going to win this gift card – No? ;( And I thought it was 6 ingredients or less – optional garnish puts this over the edge – tut tut tut!!!!
Thanks for the great cookbook rec. can’t wait to explore other recipes in this lovely looking book.
Lucy, I know the garnish puts this over the required 6. Could not help myself to add a sprig 😉 A rule breaker. That is me….xxoo
And yes, you would love the book.
Mmmm. I really appreciate simple dishes like this that really allow you to experience the ingredients in all their glory. 🙂
Love me some rhubarb! I’ve already cleaned, chopped and frozen some to last through the year!
absolutely fantastic…just bookmarked..
first time here..love ur space..
awesome recipe collection with excellent clicks..
Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite
what a lovely combo! that cookbook looks gorgeous! can’t wait to check it out
I’ve never cooked with rhubarb — I really need to! These parfaits are so pretty, Marla…I really love the addition of Greek yogurt for protein. They are the perfect sweet treat!
What a wonderful post. Love this recipe. Come over and visit us. We have a really easy delicious sorbet today.
This parfait is making my already extraordinarily hungry afternoon even MORE SO. Looks fabulous!
I love a good compote but strawberry rhubarb is my absolute fav combination. Congrats to the contest winner!
Georgia, I bet you guys have loads of wild rhubarb growing on your family farm??? So freaking good I tell ya!
Love this recipe. I also love the book, Lucid Food. Great cookbook!
I heat my compote before putting it on the Greek yogurt. So good! We also do the usual strawberry-rhubarb crumble, rhubarb crumb muffins, pie, and our new adventure this year was rhubarb syrup to mix with club soda.
Today I also put a container of non-fat vanilla Greek yogurt into the ice cream machine…tomorrow plan have “ice cream” and berries for breakfast.
I love your website!!!!
Oooh, a local restaurant was serving rhubarb martinis! I had two on my anniversary. Made with vanilla vodka, I think,
I can hardly find rhubarb in Singapore. I would definitely try out this recipe if I can get hold of them. Your parfaits look so yummilious!!
No rhubarb in Singapore? I bet you have some amazing fruit there that I could never get my hands on here in the States. Rhubarb is tangy and amazing when you add sweetness with or without other fruits. Wonder what your equivalent is?
WOW, this looks so delicious! Congrats to the winner too!
These parfaits look so pretty!
Be still my heart!! I am a rhubarb fanatic and anything with rhubarb totally gets my attention! You’ve inspired me to make this as soon as I get home!!
this is lovely Marla – i’m a huge fan of rhubarb and you just can’t beat this combo! look at the colors – wow!
We can not get enough rhubarb around this house and this is such a lovely way to enjoy it. I hope you’re enjoying your time in your “little piece of heaven”!
Dara, it is so wonderful to be here!! Nothing like fresh mountain air, time with family and a whole lot of munching on fresh farm produce.
I do love all things rhubarb. I bought a lot this spring and froze some, so I can make something rhubarby when we are in the depths of winter! Love this parfait, I could eat one for breakfast right now.
its looking awesome…….lovely clicks
So pretty!
very refreshing & healthy…love the burst of color 🙂
This looks so good. With strawberries fresh and ripe here in Ohio in a few weeks, I can’t wait to try this!