Tuesday, May 28, 2013

Strawberry-Rhubarb Ginger Compote

finally, the stars (or the seasons)  have aligned.
Strawberry-Rhubarb Ginger Compote
Compote filled jars, ready for the canning bath. 

Rhubarb, scrubbed, trimmed and chopped.

I love almost everything about living in New England. The weather (yes, even the winters), the politics, the Red Sox, but one thing I absolutely detest is the misalignment of rhubarb season and strawberry season. Rhubarb comes out strong and early and is dwindling by the time strawberries make their first appearance. That leaves precious little time to indulge in the combination of the two. Well, this year I wasn't going to stand for it. This year I kind of cheated. A fortuitous road trip down south resulted in my returning home with a car-full of strawberries (not a bad way to travel) and visions of preserves dancing in my head.
And it's rhubarb season here in the northeast!

Compote ingredients: sliced strawberries, minced ginger,
chopped rhubarb organic sugar, lime juice and white wine.
So what are we waiting for?
Let's get canning, shall we?

Strawberry Rhubarb Ginger Compote

You will need 3 half pint (8 oz) canning jars
6 quarter pint (4 oz) canning jars
with bands and lids

1 lb (about 3 1/2- 4cups) strawberries, 
washed, hulled and halved
1 1/2c thinly sliced rhubarb
2 Tbsp finely minced ginger
1/2 lime, juiced
1 Tbsp sweet white wine
1/4 c organic sugar

A couple of notes:
*This recipe will make about a pint and a half of compote. Canning is the best way to preserve the compote for an extended period of time, but it can also be made and stored in the refrigerator for about a week. 
*The texture of the finished compote will be a bit on the runny side, more the texture of applesauce than jam; it can be spooned over fresh fruit, baked goods or ice cream and even stirred into a breakfast porridge. 

Combine all ingredients in a medium sized saucepan
and bring to a gentle boil. 
Reduce heat and cook, stirring occasionally, until the fruit releases its juices
and the rhubarb breaks down, approximately 10-12 minutes.
The compote should have a texture similar to applesauce when done. 

Meanwhile, sterilize and prepare canning jars, lids and bands. 

Ladle jam into hot jars, leaving 1/4" of headspace. 
Wipe rims, center lids and tighten bands on jars. 

Process in a boiling water bath for 10 minutes. 
Remove jars from water and place on a rack to cool. 
Check to make sure jars are sealed after 24 hours. 

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