Ingredients Jump to Instructions ↓

  1. Rhubarb-Strawberry Compote/Tart Filling

  2. Enough for one 9-inch (23cm) tart

  3. I used muscovado (raw) sugar, since when there's so few ingredients, it's nice when each one can contribute something to the mix. You could use dark or light brown sugar in it's place.

  4. If you're the kind of person that likes to tinker, a little freshly grated orange zest would be nice, or try a cinnamon stick baked with the fruit. You could swap out raspberries or blackberries for the strawberries as well.

  5. 4 stalks (1-pound, 450g) rhubarb, washed and trimmed

  6. 10 blushing-red strawberries (6 ounces, 180g), hulled and quartered

  7. 1/2 cup (120g) muscovado sugar

  8. juice of half a lemon

  9. 1 tablespoon kirsch, or another liqueur

  10. Preheat the oven to 375F (190C).

  11. 1. Slice the rhubarb lengthwise in half, and cut into 3-inch (8cm) bâtons. Mix in the baking dish with the strawberries and remaining ingredients.

  12. 2. Cover the dish tightly with foil and bake for 20 to 30 minutes, until the fruit is soft and fully cooked through.

  13. 3. Remove the foil, reduce the heat to 325º and bake for 10 more minutes.


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