Strawberry-Rhubarb Compote
- 5.6 ounces (156g) fresh strawberries
- 5.6 ounces (156g) ripe rhubarb
- 1/3 cup (75g) pomegranate juice
- 1/3 cup (65g) sugar
- 1/3 teaspoon powdered gelatin (or 1.4g sheet gelatin; see page 276)
- 1/3 teaspoon (0.6g) agar
- 2/3 tablespoon (8.75g) fresh lemon juice
- Hull the strawberries and cut in half (or in quarters if youre using large strawberries).
- Peel the rhubarb and cut into 2-inch pieces.
- 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.
- 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.
- 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.
fresh strawberries, rhubarb, pomegranate juice, sugar, powdered gelatin, agar, lemon juice
Taken from www.epicurious.com/recipes/food/views/strawberry-rhubarb-compote-376896 (may not work)