Ingredients:
1 quart strawberries, cut into quarters with the tops removed
1 lb rhubarb, cut into cubes with the leaves removed
1 Tbsp vanilla extract
½ cup sugar
Equipment:
Kitchen knife
Cutting board
Measuring spoons
Medium pot
Cooktop
Wooden spoon OR rubber spatula
Directions:
Caramelizing sugar can present a fun challenge, but also a potential burn risk. This recipe should only be made with adult supervision!
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list. Make sure to remove any rhubarb leaves, as they are not edible!
- Combine sugar and vanilla extract in a medium pot.
- Get an adult’s help for the next steps. Place the pot on a cooktop. 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.