Ina Garten Strawberry Rhubarb Compote with Greek Yogurt

Ina Garten strawberry rhubarb compote with Greek yogurt is an easy make-ahead breakfast made with fresh strawberries, rhubarb and orange zest, ready in 1 day 25 minutes. Save this simple make ahead breakfast idea for spring brunch, Mother's Day or summer mornings, because the compote keeps in the fridge for a week.

Simmer the preserves until they reach 220°F on a candy thermometer, because that is the point where the fruit thickens into a spoonable compote. Pull it off the heat too early and it turns thin and runny on the yogurt.

Ina Garten calls this fruit and yogurt for breakfast, only better, and the overnight rest in sugar and lemon juice is what makes it work. By morning the fruit has given up its juices, so it cooks into a glossy compote that still holds some shape, which is why her Make It Ahead (2014) version stands out.

Source: Make It Ahead (2014)

Ina Garten Strawberry Rhubarb Compote with Greek Yogurt

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

390

kcal

Chunks of strawberry and rhubarb cook down into a thick, glossy compote with a bright orange finish. Spooned warm or cold over cool Greek yogurt and topped with crunchy granola, it is tangy, sweet and creamy in every bite.

Ingredients

• 1 pound fresh strawberries
  

• 2 cups fresh rhubarb, 3/4-inch-diced (3/4 pound)
  

• 1 1/2 cups sugar
  

• 1 tablespoon freshly squeezed lemon juice
  

• Pinch of kosher salt
  

• 1 teaspoon grated orange zest
  

• 17 ounces Greek yogurt, for serving
  

• Good granola, such as Bola, for serving
  

Directions

• Prep the fruit: Hull 1 pound strawberries and cut them in half, or in quarters if they are large. Then measure out 2 cups of 3/4-inch-diced rhubarb.
• Start the fruit: Place the strawberries and rhubarb in a small 9-inch heavy-bottomed pot over medium-high heat. Cook for 5 minutes, stirring occasionally, until the juices release and start to boil.
• Check the juices: The fruit should still keep most of its shape at this point. Winter fruit gives off less juice, so add 1/4 cup of water if the pot looks dry.
• Add the sugar: Take the pot off the heat and stir in 1 1/2 cups sugar, 1 tablespoon lemon juice and a pinch of kosher salt. Stir well so the sugar dissolves into the fruit.
• Rest overnight: Cover the pot tightly and leave the preserves at room temperature overnight. That rest lets the sugar pull more juice out of the fruit.
• Simmer the preserves: The next day, bring the preserves to a boil, then lower the heat and simmer for 10 to 15 minutes. It is ready when the mixture thickens and reads about 220°F on a candy thermometer.
• Add the zest: Stir in 1 teaspoon grated orange zest once the compote is thick. The zest adds a fresh citrus note that cuts through the sweetness.
• Serve: Spoon the compote, warm or cold, over 17 ounces of Greek yogurt divided among 4 bowls. Then sprinkle good granola on top for crunch.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this compote ahead of time?

Yes, that is what it is built for. Make the preserves, refrigerate them for up to a week, and assemble the bowls right before serving.

Can I use frozen strawberries or rhubarb?

Frozen fruit works when fresh is out of season, though it can release more water as it thaws. Cook it a little longer until it reaches 220°F so it still thickens properly.

Do I really need a candy thermometer?

I would use one, since it is the easiest way to know the compote has thickened enough. At 220°F it sets into a spoonable consistency instead of staying thin.

Can I use a different yogurt or serve it another way?

Thick Greek yogurt gives the best contrast, but plain whole-milk yogurt or even ricotta works too. The compote is also good over pancakes, waffles or vanilla ice cream.

What is the most common mistake with this recipe?

Skipping the overnight rest or pulling the pot off the heat too soon are the usual slips. Without the rest the fruit gives up less juice, and without the full simmer the compote stays runny.