So...I made yogurt the other day. On accident. I was absolutely exhilarated. I made this, completely from scratch. I had made a quick soymilk kefir the other morning. I just put a cup of soymilk in a mason jar, adding one probiotic capsule and stirred. I thought, "Oh, I'll just drink this on my way to work." Well I didn't and I forgot it in my car. When I left work it was 85 F, in the shade. Which means my car was probably like 115 F or so. I saw my kefir, picked it up annnnnd...it was solid. Completely solid. It. Was. Awesome. So, my kefir sat in the my 115 F car for 9 hours and voila, yogurt! I do not recommend making yogurt this way. Todd was pretty sure I was going die and looking back, I probably shouldn't of eaten it. But I did.

I brought it home and put it in the fridge, super eager to eat it later that night. I tasted it alone and it definitely was anything spectacular, so I decided to make a strawberry rhubarb compote to go along with it! This is a very easy, super simple compote. I use lemon juice because I love my compote tart but if you want to tone down the tartness, use orange juice instead.

Tart Strawberry Rhubarb Compote

Inspired by Accident & Simple Bites

  • 2 medium stalks of rhubarb, chopped small
  • 10 medium strawberries, quartered
  • juice from half a lemon
  • 2 Tbsp. brown sugar

Chop the rhubarb and the strawberries and add to a small saucepan. Juice the lemon and add to the pot as well, also adding the brown sugar. Stir it all up well to combine. Bring to a boil over medium heat, stirring occasionally. Once boiling, cover and allow it to simmer for about 5 minutes. Careful to lift the lid every now and again because this shit will boil over on you and make a gigantic mess. Uncover, thank God, and simmer for another 5 minutes. The rhubarb and strawberries should be soft and mushy by now. I like to mush them up a bit at the end but feel free to leave them mostly intact if desired. Allow to cool slightly before serving. Serve with whatever you like! Use it as jam, or mix it in yogurt, over pancakes, it's really good over anything. Well, most anything.

My yogurt was utterly delicious by the way.

Yogurt With Strawberry Rhubarb Compote
Author: Katie - Produce On Parade
Serves: 1 cup
This is a very easy, super simple compote. I use lemon juice because I love my compote tart but if you want to tone down the tart, use orange juice instead.
Ingredients
  • 2 medium stalks of rhubarb, chopped small
  • 10 medium strawberries, quartered
  • juice from half a lemon
  • 2 Tbsp. brown sugar
Instructions
  1. Bring to a boil over medium heat, stirring occasionally.
  2. Once boiling, cover and let simmer for about 5 minutes.
  3. Uncover and simmer for another 5 minutes.
  4. Allow to cool before serving. Serve with water you like!
  5. Add all ingredients to a small saucepan. Stir well to combine.