Green Garlic – Rhubarb Compote

RhubarbGreenGarlicCompoteCloseupWe were looking for something savory to combine both green garlic and rhubarb together. It was surprising to me that ALL of my cookbooks had virtually no rhubarb recipes beyond the typical rhubarb-strawberry pie (crumble, buckle) or rhubarb bread pudding. Really most of my cookbooks went right from red……..something or other to rice……something or other in the index. So to the internet we went and found this great recipe from Driftless Organics.

We modified it by increasing the amount of green garlic (of course!). We used up the last package of our frozen strawberries to try this recipe as strawberries are not yet in season here in lower Michigan when the green garlic is ready in mid-May. It was a good use for that last package of precious, home-grown, organic strawberries.

Our farm Holly intern said it best when she declared that “This tastes fancy!”, which translates to delicious. Serve this gorgeous savory compote with any grilled meat or fish, any soft cheese, or just eat with a spoon. We baked tofu on which we spread this compote (in the photo above), but I think that did not allow the full flavors to shine through, as would eating it as an accompaniment to fish or meats.

Our interns also thought it would be just right as a pretzel dip! Now why didn’t I think of that? 🙂

Once garlic scapes come into season, I think this recipe would be adaptable to use them instead of the green garlic and still be both easy, delicious, and beautiful.

Savory Strawberry Rhubarb Compote
Inspired by a recipe first found on Driftless Organics
  • 1 ½ c. strawberries, sliced (I didn’t bother, just using whole frozen berries)
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced (we used 3 stalks – about 1/2 cup chopped green garlic)
  • 2 green onions, white & green parts, chopped (optional if you use the larger amount of green garlic)
  • 1 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar (yes, and I do urge you to pass up the cheapest one you see in the grocery store. Go for the full deep flavor here. Balsamic vinegar and strawberries are a flavor combination made in culinary heaven, and a real balsamic vinegar is worth the cost for special uses like this. I buy one by Monari in my regular grocery store at ~ $8/bottle. I have had people say “This is balsamic vinegar? It’s the best tasting balsamic vinegar I’ve ever had.” Yep, worth the cost.)
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple of minutes until fragrant & just starting to brown. (do not overcook/burn)
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezes well. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.