This week was all about summer fruits. I made a lemon yogurt olive oil cake, adapted from a recipe by Molly Wizenberg. For the cake I used my kitchenaid spring form pan my sweet friend Sarah gave us for our wedding. I’ve recently learned that you truly can’t beat quality pots and pans, especially when baking. It sounds so simple, but they are essential. For the topping, a strawberry rhubarb compote made with lemon juice and honey… Say it with me … yummmmmm. The fantastic thing about compotes is that you can put them on pretty much anything. I layered the compote with greek yogurt and granola for a delicious breakfast parfait.
Strawberry Rhubarb Compote:
2 long stalks of rhubarb, sliced thinly in small pieces
10 frozen or fresh strawberries
1/2 c. sugar
1/4 c. honey
2 tbsp. fresh lemon juice
1 c. lemonade
Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer. Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent. There should be plenty of red juice but the chunks of fruit is what gives it some delicious texture. Serve warm over yogurt, pancakes, waffles, cereal, it would be delicious as a syrup in your favorite cocktail, a la my Raspberry Cocktail. It’s also tasty just by itself, just sayin’.