By popular demand here is our recipe for the rhubarb strawberry compote with lavender mentioned in the previous post.
6 stalks rhubarb
1 pint strawberries
1/2 cup water or fruit juice (orange or boysenberry)
2tsp honey or sugar (or more to taste)
2 sprigs lavender
1-2Tbsp cognac (optional)
Wash the rhubarb and chop into 1/2 inch pieces.
Wash and hull the strawberries. Cut larger ones in half.
Peel, core and chop the apple.
Place the rhubarb, apple and strawberries in a pot with the water or fruit juice, sugar, cognac and lavender. Simmer gently 20-30 minutes or until fruit is desired consistency.
-We like our rhubarb on the tart side and use water and minimal sugar. You may want to use fruit juice and increase the honey/sugar to produce a less mouth puckering dessert.
Below is a picture of our rhubarb taken last week when we were getting wind, rain, snow and hail. The fuzzy plant is bronze fennel.