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May 28, 2021This is about...
CREAMY Strawberry Rhubarb Popsicles---YUM!!
CREAMY Strawberry Rhubarb Popsicles---YUM!!
THEY SAY THAT WHAT GROWS TOGETHER, GOES TOGETHER.
This is certainly the case with strawberries and rhubarb. The largest growing season for strawberries in the northeast is about 5 weeks, starting in the late spring/early summer from June to July. And, the best time to harvest rhubarb starts a little earlier in May and goes through early July too.
SO THERE'S NO TIME LIKE THE PRESENT TO GET YOUR FILL. And right now it's easy to find them--fresh and locally grown at any farmers market or even many grocery stores.
I used both of them in my ice pop recipe here. But the real star is what I first made with these quintessential spring fruits--a jammy compote. IT'S A REALLY SIMPLE ONE-POT RECIPE FROM 5 STAR CHEF THOMAS KELLER. And it's delicious! I ate half of it right out of the pot while it was cooling. You might too.
To make the popsicles, I stirred spoonful’s of this fruity concoction into some Greek style yogurt and layered the mix into molds alternating with the pure compote---beyond yummy. And please don't stop with the pops. YOU CAN USE THIS COMPOTE ON AND IN SO MANY THINGS ---- from spreading it on toast or pancakes, as a topping for ice cream, cheesecake or shortcakes, for stirring into yogurt, sparkling water or white wine, or like me, eating it straight out of the jar with a big spoon.
LESSONS Learned:
1. The fresher and riper the fruit, the more flavorful the compote will be.
2. FYI: Rhubarb leaves are toxic! and contain very high amounts of oxalic acid and should not be eaten. Only use the bright red stalks.
3. The rhubarb will have fallen apart once it's cooked, which is fine.
4. I liked adding about 1/4 cup of compote to every cup of yogurt which may be a little tart, but you can always taste and add more for extra sweetness, or less.
5. There are all sorts of yogurts out there now--you could sub in coconut, almond or goat's milk yogurt.
Creamy Strawberry Rhubarb Popsicles
Make the Strawberry Rhubarb Compote:
(slightly adapted from Thomas Keller)
Ingredients:
1 pound strawberries, rinsed and hulled
1 pound rhubarb, trimmed
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice from the same lemon
3/4 cup granulated sugar
a small pinch salt
Make the compote:
Pick out about 4 ounces of the smallest strawberries and cut them lengthwise into quarters. Set aside. They will be added raw to the cooked compote.
Cut the remaining berries in halves or quarters so that the pieces are about the same size. You should have about 2 1/2 cups.
Thoroughly wash the rhubarb stalks and cut into 1/2 inch pieces. You should have about 3 cups.
Add all of ingredients into a medium saucepan, and stir to completely coat the fruit with the sugar and lemon.
Place the pan over medium-high heat and cook, stirring often until the sugar dissolves. At this point, the fruit will have released a lot of its juices. Boil for about 4-6 minutes until some of the juices have reduced, then turn down the heat to a simmer and cook for another 3-5 minutes, or until the rhubarb is soft, stirring constantly.
Take the pan off the heat and stir in the reserved strawberries. Cool to room temperature, and then refrigerate in a covered container for up to 3 weeks. Makes about 3 1/2 cups.
Make the popsicles:
Ingredients:
2 cups thick Greek style yogurt
1/2 cup strawberry rhubarb compote, more or less to taste
another 1/2 cup strawberry rhubarb compote for layering
In a medium size mixing bowl, combine the yogurt and 1/2 cup of the compote. Into popsicle molds add a spoonful of the mixture, then a spoon of the pure compote, layering once more and ending with the yogurt. Freeze overnight or for 4-6 hours until frozen.
Makes 10 pops. YUM!
I used both of them in my ice pop recipe here. But the real star is what I first made with these quintessential spring fruits--a jammy compote. IT'S A REALLY SIMPLE ONE-POT RECIPE FROM 5 STAR CHEF THOMAS KELLER. And it's delicious! I ate half of it right out of the pot while it was cooling. You might too.
To make the popsicles, I stirred spoonful’s of this fruity concoction into some Greek style yogurt and layered the mix into molds alternating with the pure compote---beyond yummy. And please don't stop with the pops. YOU CAN USE THIS COMPOTE ON AND IN SO MANY THINGS ---- from spreading it on toast or pancakes, as a topping for ice cream, cheesecake or shortcakes, for stirring into yogurt, sparkling water or white wine, or like me, eating it straight out of the jar with a big spoon.
LESSONS Learned:
1. The fresher and riper the fruit, the more flavorful the compote will be.
2. FYI: Rhubarb leaves are toxic! and contain very high amounts of oxalic acid and should not be eaten. Only use the bright red stalks.
3. The rhubarb will have fallen apart once it's cooked, which is fine.
4. I liked adding about 1/4 cup of compote to every cup of yogurt which may be a little tart, but you can always taste and add more for extra sweetness, or less.
5. There are all sorts of yogurts out there now--you could sub in coconut, almond or goat's milk yogurt.
Make the Strawberry Rhubarb Compote:
(slightly adapted from Thomas Keller)
Ingredients:
1 pound strawberries, rinsed and hulled
1 pound rhubarb, trimmed
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice from the same lemon
3/4 cup granulated sugar
a small pinch salt
Make the compote:
Pick out about 4 ounces of the smallest strawberries and cut them lengthwise into quarters. Set aside. They will be added raw to the cooked compote.
Cut the remaining berries in halves or quarters so that the pieces are about the same size. You should have about 2 1/2 cups.
Thoroughly wash the rhubarb stalks and cut into 1/2 inch pieces. You should have about 3 cups.
Add all of ingredients into a medium saucepan, and stir to completely coat the fruit with the sugar and lemon.
Place the pan over medium-high heat and cook, stirring often until the sugar dissolves. At this point, the fruit will have released a lot of its juices. Boil for about 4-6 minutes until some of the juices have reduced, then turn down the heat to a simmer and cook for another 3-5 minutes, or until the rhubarb is soft, stirring constantly.
Take the pan off the heat and stir in the reserved strawberries. Cool to room temperature, and then refrigerate in a covered container for up to 3 weeks. Makes about 3 1/2 cups.
Make the popsicles:
Ingredients:
2 cups thick Greek style yogurt
1/2 cup strawberry rhubarb compote, more or less to taste
another 1/2 cup strawberry rhubarb compote for layering
In a medium size mixing bowl, combine the yogurt and 1/2 cup of the compote. Into popsicle molds add a spoonful of the mixture, then a spoon of the pure compote, layering once more and ending with the yogurt. Freeze overnight or for 4-6 hours until frozen.
Makes 10 pops. YUM!