Strawberry-Rhubarb Balsamic Compote for Spring Goat Cheese | culture: the word on cheese
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Strawberry-Rhubarb Balsamic Compote for Spring Goat Cheese

Ramps. Asparagus. Radishes. Goat cheese. There are some foods that just scream spring, and many of them are delicious together. This Strawberry-Rhubarb Balsamic Compote from blogger It’s Not You, It’s Brie is the perfect complement to the bright, tangy chevres of spring, and it’s the perfect weekend project. Find the recipe below!

 With their crimson colors and green flare, strawberries and rhubarb were catching my eye at the market. Normally it’s just about the start of fall when I think, I should really do something with rhubarb, except by then, it becomes I “should have really done” something with rhubarb. Not this year. To the compote I added balsamic vinegar. Its acidic and dark sweet tones bring out the citrusy flavors in the seasonal cheese. Then, inspired by Chef Courtney Burns’s recipes from an article I wrote for Culture, I added a bit of freshly ground pepper. When I converted Burns’s Bar Tartine dessert recipes from restaurant-ready to home cook-friendly for the article, I loved that she incorporated savory notes into her desserts. The black pepper was my nod to her and pairs with any herbal, peppery goat cheese notes. This compote’s flavors is made though, to honor the goat. Or the sheep. It’s also quick to make, produces about a 1 1/2 cups of compote, and the leftovers are pretty major on steel cut oats in the morning.

Read more on It’s Not You It’s Brie 

Photo by Kirstin Jackson

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.