Two posts in one day! Whooooa!
I just wanted to share the basic recipe for this compote, which is neither applesauce nor punch, thank you very much. In Russian, компот (kompot) is a drink made from an infusion of dried fruit, sugar and water, so my friend Natalie was all packed and ready for Disappointment City when I told her I was making compote. What I made was more like a fruit-based sauce, though the ingredients in my dish are pretty similar to what goes in hers. I found rhubarb growing wild on the streets of Grinnell and combined that with some frozen strawberries that the previous tenants of my apartment left behind. Compote is probably not supposed to be as gloopy as mine, but fuck that because maybe I like eating things with the texture of ectoplasm!
Rhubarb-Strawberry Compote
- Rhubarb!
- Strawberries!
- Sugar!
- Water!
- Orange peel!
If the strawberries are frozen, throw them into your pan first. Over medium heat, I guess? Yeah, yeah! Let them melt down a bit, then throw the rhubarb, which you should chop up into 1-inch pieces, in along with the water, orange peel and sugar to taste. Let the entire concoction simmer for a while, at least long enough for the rhubarb to become tender. Let it cool and put it on all sorts of things like vanilla ice cream or oatmeal, or just eat it straight!
If I were the best kind of career counselor I would say: “you have a career as a food stylist.”
Since I am not, I’ll say: “You make food look hot, yo.”
Hey thanks! I do what I can.
ain’t no dried fruit. fresh fruit, ho, fresh fruit. like punch.