4 teaspoons lemon grass finely chopped (from a 4-inch piece)
0.3 cup orange juice freshly squeezed (from 1 medium orange)
1.5 pounds rhubarb ends trimmed sliced into 1/2-inch pieces
3 cups strawberries hulled quartered
1 vanilla extract split
Equipment
bowl
frying pan
sauce pan
Directions
Place the rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium, nonreactive bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.Meanwhile, place the remaining 1/4 cup sugar, strawberries, and vanilla pod and seeds in a small bowl; toss to evenly combine, then set aside at room temperature for 10 to 15 minutes.
Transfer the rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture starts to bubble and the rhubarb releases its juices, about 5 minutes. Reduce the heat to medium low, cover the pan, and simmer, stirring occasionally, until the rhubarb starts breaking apart, about 5 minutes.Stir the strawberry mixture into the rhubarb mixture and simmer uncovered for an additional 5 minutes. (Don’t stir too often—you want the strawberries to hold their shape.)
Remove from the heat, discard the vanilla pod, and set aside to cool. Refrigerate the cooled compote in a container with a tightfitting lid for up to 4 days.
