Strawberry-Rhubarb Compote with Vanilla & Cardamom

Strawberry-Rhubarb Compote with Vanilla & Cardamom
Photo by Scott Phillips


  • ½ cup granulated sugar; more to taste
  • ¼ tsp. plus 1/8 tsp. ground cardamom
  • 3 cups hulled and thickly sliced strawberries (about 2 pints)
  • ¼ tsp. kosher salt
  • 6 Tbs. fresh orange juice; more to taste
  • 4 cups ½-inch-thick sliced rhubarb (about 1-¼ lb.)
  • 1 small vanilla bean
  • + 1 more ingredients
    • 3 Tbs. honey

Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.Bring ...

View full recipe at Fine Cooking


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