My mother, Bernice would serve this rhubarb recipe at Passover and Easter. (We celebrate everything!) But trust me, it’s good anytime. And it’s simple: 3 ingredients.
While it’s finally starting to warm up a bit… and even though I’m still wearing a coat here in Chicago, I’m getting ready for spring and cooking up a bunch of fun things to make in preparation for Passover and Easter. Anyway, I found a bunch of my mother, Bernice’s recipes which will be incorporated into my new cookbook, “EAT THIS, YOU’LL DIE!” and here’s one of my favorites — a rhubarb recipe she made when I was growing up: Strawberry & Rhubarb Compote. I’ve included her stove top recipe as well as how to make it in the Instant Pot.
Not only did I find her recipe while digging through old photos, I came upon one of our family dinners — and her rhubarb recipe. Oh, and that’s my dad, Bob — the best dad in the world, who is practically drooling in anticipation of what’s to come. (Bernice is serving her famous brisket… I’ll post her recipe soon. If you want to be the first to get it, subscribe to our newsletter.)
So, her rhubarb recipe tastes like pure spring and it’s truly the perfect side or dessert — but most of all, it reminds me of being a kid. (And here’s something else: it’s as easy to make as my 4-minute no-peel applesauce.)
Just three ingredients: rhubarb
Strawberries and sugar…
It’s gorgeous and sweet and it makes me happy… I think you’ll agree. Serve it as a side dish with ham or turkey or even serve it at breakfast over crepes or french toast — it’s something different that everyone loves and will appreciate. Oh… it’s also a perfect dessert, topped over vanilla ice cream or cheesecake…
When is Rhubarb in Season?
- Prime rhubarb season is April to June. A good rule of thumb is to pick your rhubarb no later than July 4th.
- Rhubarb plants are dormant during the fall and winter.
- If you try to harvest your rhubarb too late, the stalks might get frost damage and be inedible.
How do you know when rhubarb is ready?
Rhubarb is “ripe” spring and summer. The best time to pick rhubarb is when the stalks of the leaves reach at least 10 inches long.
Because it’s not always available, you can buy it frozen. I do because I love to eat it all year round. You don’t need to thaw it when making this recipe.
Whether you celebrate Passover or Easter, enjoy! (I celebrate everything. Hey, I’m Bernice’s daughter — seriously, what’s life without ham?!) So, celebrate spring with family and friends… and have a very Happy Eastover!
Bernice’s Rhubarb & Strawberry Compote – Traditional & Instant Pot Recipe
Bernice’s Rhubarb & Strawberry Compote is so easy… 3 ingredients and you have the perfect side dish or a magnificent dessert.
1 lb rhubarb – cut into chunks
1 pint sliced strawberries (you can also use frozen)
1/2 cup of sugar
3 tbs water
In a sauce pan, bring the sugar, water, and rhubarb to a boil (low heat) then cover and simmer until soft.
Stir in the strawberries.
Chill and serve.
INSTANT POT RECIPE:
- Place the rhubarb, strawberries, water, and sugar into the Instant Pot and stir.
- Make sure to coat the fruit evenly with sugar and let the mixture sit for about 10-15 minutes.
- Place the lid and make sure it is locked and valve is in the sealed position.
- Select the Manual or Pressure Cook for 5 minutes
- When done, do a natural release about 10-15 minutes
- Remove compote from inner pot and place in a bowl(s) and chill
- Serve and enjoy!
Love, Bernice. xo
For Weight Watchers, substitute Stevia for sugar and you have a zero point recipe!
These mini-glass jars are perfect for individual servings.
Check out Bernice’s new collection of passive/aggressive cooking tips on her new line of mugs.
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For another easy recipe… check out my NO-PEEL 4-minute applesauce…