This is a saucy version of strawberry rhubarb pie filling, enlivened with ginger, a spice we love for its warmth and brightness. In this preparation, we are using crystallized rather than fresh ginger, which adds an almost jammy quality to this sauce, which is more like a compote. Use this over pancakes, waffles, pound cake or angel food cake. It’s also excellent drizzled over the top of strawberry shortcakes as a garnish.
3 cups (720 ml)
PREP TIME: 10 minutes COOK TIME: 15 minutes
INGREDIENTS
- 2 lbs (910 g) strawberries, halved if large, divided
- 1 lb (454 g) rhubarb, trimmed and cut into ¾-inch (2-cm) pieces
- ½ cup (100 g) sugar
- 3 tbsp (20 g) minced crystallized ginger
- 1 tbsp (15 ml) fresh lime juice
- ¾ tsp grated lime peel
- ¼ cup (60 ml) water
PREPARATION
- In a medium pot, combine 1 ½ pounds (680 g) of strawberries and all the rhubarb.
- Mix in the sugar, ginger, lime juice, and lime peel, and add ¼ cup (60 ml) of water.
- Cover the pot and cook over high heat until the sugar dissolves, stirring often.
- Boil the mixture for 4 minutes, stirring often, then reduce the heat to medium and simmer until the rhubarb is beginning to fall apart, about 3 minutes.
- Remove from the heat and stir in the remaining strawberries.
- Cool the mixture and chill until cold, for at least 1 hour and up to 1 day.
- Serve the compote over pancakes or waffles, inside a sweet crêpe or with scones. Enjoy!
