1 quart strawberries
1 pound rhubarb
1 tbsp. vanilla extract
1/2 cup sugar
Wooden spoon OR rubber spatula
Caramelizing sugar can present a fun challenge, but also a potential burn risk. This recipe should only be made with adult supervision!
- Wash the fruit, then cut rhubarb into cubes and set aside. If there are leaves then discard them–they are not edible.
- Remove the hull or top of the strawberries and then cut strawberries into quarters.
- Combine sugar and vanilla extract in a medium pot.
- Get an adult’s help for the next steps. Place the pot on a stovetop. Add two tbsp. of water and turn the heat to medium. Do not stir the sugar. You must keep a watch on the sugar as it melts and begins to caramelize, but do not stir it!
- When the sugar has turned golden brown, very carefully add in the chopped rhubarb and stir to coat it with the caramelized sugar. Let cook until the rhubarb begins to fall apart.
- Add the strawberries, stir to combine, and let cook for 5 minutes, then remove from the heat.
Note: This compote is delicious over ice cream as well as yogurt or add it to lemonade and seltzer water for a refreshing drink.