This year it was hard to get to all of the strawberries in my very large patch. I let the strawberries become ground cover for half of my front yard. The patch is huge and I was worried I would not be able to harvest all of my sweet little berries. I had to set aside time early each morning to make sure I harvested most of my lovely sweet red friends before the birds got to them. I had someone tell me if you paint little rocks to look like strawberries the birds are deterred since they peck at rocks and think you have hard strawberries. Hopefully this will work next year. I did learn that a big plate of beer attracts all of the snails and they climb in the beer and well, you know the rest. 90 Shilling beer worked great. I guess my snails were micro brew connoisseurs because when I tried a cheap beer it was not as effective.
I froze most of the strawberries and made strawberry rhubarb compote with the remaining berries. Delicate and sweet, these were the perfect berries for a slightly sweet and tart compote.
Spoon this compote over fantastic home-made ice cream or spread this tart and sweet compote over buttered fresh baked bread. You can also paint a mixture of compote, white wine and garlic over pork tenderloin on the grill.
I make about 20 jars of compote each year and give most of it away to friends. This year I am down to 5 jars after gifting most of my compote and I am looking forward to enjoying the taste of summer in the middle of winter. This is a recipe for a freezer compote and not a canning method.
- 1 pound fresh rhubarb in a rough chop
- 1 pound fresh strawberries hulled and sliced
- ½ cup organic sugar or honey
- ½ cup filtered water
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Mix in berries, vanilla and lemon juice and simmer for another 5 minutes..