Organic Strawberry Rhubarb Compote With Streusel Topping
Serves 8
Compote:
1 ¼ cups sugar
3 tablespoons of potato starch
2 lbs strawberries (4 pints), trimmed and halved (6 cups)
1 ½ lbs rhubarb stalks, cut crosswise into ½ inch slices (4 cups)
2 teaspoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
Streusel Topping:
1 ½ cups flour
½ cup brown sugar
¼ cup white sugar
Pinch of salt
1 teaspoon cinnamon
1 tablespoon grated orange zest
8 ounces butter, brought to room temperature
½ cup of walnuts or a nut of your choice
Preheat oven to 425?
Prepare compote:
Stir together sugar and potato starch.
Gently toss with strawberries, rhubarb, lemon juice, and zest.
Transfer mixture to an ungreased shallow 3-quart (13 - by 9 - by 2- inch) baking dish.
Prepare streusel and bake:
Combine flour, sugars, salt cinnamon and zest.
Work butter into mixture with your fingers until combined into a crumbly mixture.
Add nuts, stir to combine.
Spoon topping over compote.
Bake on a sheet pan until top is browned and filling is bubbly.
This should take about 30-45 minutes.
Cool to warm on rack before serving.