Kitchen Garden Forum

Nearly forgot to post this recipe. It sounds a little odd, but do try it - the combination is sublime, and particularly good with greek yoghurt.

1. Make some stock syrup using 1lb sugar and 1 pint water - just gently heat together till the sugar has dissolved.
2. Use thin stalks of rhubarb, if you have any, and cut into 1 inch chunks.
3. Put into a saucepan and cover with stock syrup. Bring to a gentle simmer & cook until the rhubarb is just tender - the idea is to keep the pieces whole, if possible. Leave to cool.
4. When the rhubarb is either cool or barely warm, slice or chunk your strawberries into it. Give a good stir and leave it all to cool properly.
5. Keeps in the fridge for about a week, but best served at room temp -fragrant, beautiful colour, delicious, fat free (as if we care!).
Enjoy!
Vivien

Currently have a surfeit of both rhubarb and strawberries so this is on the Menu tomorrow (along with some home-made Greek yoghurt).

whats the difference between compote and jam.

The recipe sound delicious and I will try it - just wondering thats all.

kwa50
www.craftchallenge.co.uk

I think compotes are served mainly as desserts and puddings, have less sugar and are usually just simmered lightly until the fruit is just cooked. With jam, there's normally an equal amount of sugar and fruit and the combined mixture is normally boiled hard and fast until setting point has reached, which is when pectin in the fruit activates and causes the mixture to set fairly solidly once it has cooled down.