Tuesday, May 13, 2014

Cardamom Spiced Strawberry Rhubarb Compote

Let me tell you about a little thing called love. It comes in the form of this Cardamom Spiced Strawberry Rhubarb Compote. It comes in other forms too but this one may be the loveliest of them all. We used it in rhubarb floats with vanilla ice cream and soda water, strawberry rhubarb ice cream sundaes, and strawberry rhubarb vodka tonics. I also think it would be quite good over bread pudding. And I know it's amazing by the spoonful. Your spring will not be complete without it.

Strawberry rhubarb float

We enjoyed mass quantities of this compote over the weekend in an attempt to cling to our dream of spring, in weather that seemed anything but springy. This weekend we were blessed by some May snow. Some wet, cold, "enough already it's May", snow. None to pleased with the snow we did our best with what we were given. Sunday we enjoyed brunch and dinner with our wonderful mothers. Monday we worked on our newest puzzle, read, and watched Showtime's newest show, Penny Dreadful. We ate strawberry rhubarb ice cream floats, which brought me so much joy. I could almost pretend it was seventy degrees out. I can only wish the same joy for you. 

Cardamom Spiced Strawberry Rhubarb Syrup 
Adapted from Not Without Salt, makes 6 floats

3 cups rhubarb, chopped
1 cup strawberries, chopped
1 cup sugar
2 cups water
1 vanilla bean or 1/2 tsp vanilla extract
1 cinnamon stick
3-5 cardamom pods (whole is definitely best but could sub 1 tsp cardamom)
1/4 tsp nutmeg

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to a gentle boil and boil for 15-20 minutes, until mixture is reduced by half. Remove from heat and let cool. Put it on your toast, put it in your float, and most definitely put it straight on a spoon and enjoy.

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