This week’s Sunday Supper theme is Mother’s Day Meal Ideas so I decided to share a recipe that reminds me of my mom–Strawberry-Rhubarb Compote. A few years ago I made this to bring to my mother-in-law’s and it continues to be one of my favorite recipes. I remember that at the time I felt a bit guilty that rather than grow it myself or pick it up from the farmer’s market, I bought the rhubarb at the grocery store–along with some store bought whipped cream and angel food mini bundt cakes.
At the checkout lane, the cashier said, “This is rhubarb, right? I haven’t seen it in a long time.”
I said yes, yes it is in fact rhubarb.
“My grandma used to make rhubarb jam in the spring,” she said. “Her neighbor grew it. It was so good!” She smiled as she remembered, and I smiled back.
I felt a little less guilty about buying rhubarb from the store.
What is it about certain foods that bring us back in time? I remember chewing stalks at my own grandmother’s after church on Sundays. She would also make rhubarb sauce that was sooo good–just rhubarb and sugar.
It was kind of funny. After dinner, as I served my strawberry-rhubarb compote, my mother-in-law said that she had never had rhubarb before. “What?” My husband and his sister cried. “We used to eat it all the time at grandma’s!”
Although my grandmothers and DH’s grandmothers have long passed, recipes like this help us remember simpler times.
- 1 pound rhubarb , diced
- 4 cups strawberries (I used some that I had frozen last summer--they were awesome! I didn't thaw them first)
- 1/2 cup brown sugar , or to taste
- ice cream, angel food cake or pound cake
Toss together the rhubarb and strawberries in a saucepan; simmer over medium-low heat for 15-20 minutes or until the strawberries and rhubarb break down and form a sauce. I covered the pot at the beginning, then after the strawberries seemed thawed I removed the cover. Not sure if that did anything or not, it just felt right.
Stir in 1/4 cup of brown sugar; taste; add more if needed. Will vary depending on the sweetness of the strawberries and the tartness of the rhubarb.
Let cool a bit and serve over ice cream or pound cake or angel food cake, topped with whipped cream.
Sunday Supper Mother’s Day Food Ideas
- Hot Fudge Ice Cream Cake by Pies and Plots
- Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
- Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
- White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
- White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes
- Double Pork Stuffed Pork Roast by Food Lust People Love
- Italian Stuffed Caprese Chicken by My World Simplified
- Japanese Chicken Curry by What Smells So Good?
- Lightened-Up Shrimp Scampi by My Savory Spoon
Sides and Salads
- Mom’s Easy Clam Dip by Cricket’s Confections
- Salmon and Capers Panzanella Salad by And She Cooks
- Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement
- Berry Chantilly Trifle by The Crumby Cupcake
- Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
- Lemon Cheesecake Stuffed Strawberries by Our Good Life
- Lemon Cooler by Cosmopolitan Cornbread
- Mom’s Southwest Georgia Pound Cake by Family Around The Table
- Strawberry Rhubarb Crisp by Caroline’s Cooking
- Strawberry-Rhubarb Compote by Wholistic Woman
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