Strawberry-Rhubarb Compote
This compote is a perfect balance of opposite flavors: sweet, soft strawberries and bitter, astringent rhubarb. It fills the mochi on page 23, but it would also be very nice with Fromage Blanc Panna Cotta (page 37), mixed into thick plain yogurt, or as a bed for Vanilla Bean Ice Cream (page 220) and fresh berries.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Hull the strawberries and cut in half (or in quarters if you’re using large strawberries). Peel the rhubarb and cut into 2-inch pieces.
Step 2
Put the strawberries and rhubarb in a saucepan with the pomegranate juice and 1/4 cup of the sugar. Bring to a simmer and cook gently until the berries and rhubarb just start to break down, about 10 minutes. Let cool for about 20 minutes. Strain through a fine strainer into a clean saucepan. Spoon out 2 tablespoons of the juice into a small bowl and sprinkle the gelatin over the surface. Reserve the berries and rhubarb in a medium bowl.
Step 3
Add the remaining 1/4 cup sugar and the agar to the juice in the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 1 minute. Microwave the gelatin for 30 seconds or heat it gently in a separate saucepan until it melts. Whisk the gelatin into the juice in the saucepan, then whisk in the lemon juice.
Step 4
Pour the juices over the strawberries and rhubarb, whisking to break up any clumps and to make sure the juices are well incorporated. Cover with plastic wrap and chill for at least 1 hour before serving.
