We want our customers to live well, eat deliciously, and cook with passion! In that spirit, we’ve put together an ever-growing bunch of recipes we believe in. They’re tested by cooks and chefs who adore the kitchen, cooked and served in our own café, and gathered by foodies we know and love. All of our recipes incorporate seasonal, healthy ingredients that you can find in our store.
Vanilla-Infused Rhubarb and Strawberry Compote
1 lb rhubarb stalks, about 4
½ lb strawberries
¼ cup water
¼ cups sugar
1 vanilla bean
Trim rhubarb and cut into 2”chunks. Hull strawberries and cut in half if large. Combine rhubarb, strawberries, water and sugar in a saucepan. Slit vanilla bean lengthwise and scrape seeds into pan with fruit. Vanilla bean may be added as well for deeper flavor. Heat over medium low heat; stir to dissolve sugar. Bring to a gentle boil and cook until rhubarb is softened and mixture thickens. Remove vanilla bean. Cool mixture slightly. Serve with plain Greek yogurt, a drizzle of honey and chopped pistachios, with pound cake and ice cream or with buttermilk biscuits and whipped cream.