Roasted Strawberry and Rhubarb Compote
Photography Manja Wachsmuth.
Roasting the fruit caramelizes the sugars and juices, producing a rich depth of flavour and jewel-like colour. If the compote is too tart for your liking stir in a little more sugar or some honey while it is still hot.
INGREDIENTS
500 grams strawberries
350 grams rhubarb
finely grated zest and juice 1 lemon and 1 orange
1/3 cup caster sugar
1/3 cup brown sugar
½ teaspoon vanilla extract
To serve
toasted brioche, sourdough or ciabatta
METHOD
Preheat the oven to 180˚C.
Hull the strawberries and halve any large ones. Cut the rhubarb into 6 cm lengths. Combine all the ingredients in a shallow baking dish that will hold them snugly. If the dish is too large the syrup will catch and burn before the compote is cooked. I used a 25 cm x 35 cm wide dish.
Roast, uncovered, for about 40 minutes, gently moving the fruit every 10 minutes until the liquid is reduced and syrupy. The strawberries will release a lot of juice during cooking but this reduces to form a thick syrup by the end of cooking. Don’t stir the fruit roughly or it will disintegrate.
The compote will keep in the refrigerator for 1 week. Makes about 2 cups
Serving suggestions: Serve over muesli for breakfast; fill cooked, sweet pastry tart cases; sandwich a sponge together along with whipped cream; serve as an accompaniment to slices of Madeira or pound cake; serve with scones or pikelets.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.