Wonderfully tart and beautifully colored, this sweet-and-tart compote almost mimics the taste of rhubarb. A nice and very simple alternative to your average sugary jam!
Go get ’em:
- Juice and zest of 1/2 a lime
- Pulp of 2 ruby red grapefruits (make sure you’ve peeled the membranes off)
- 1 cup diced strawberries (about a dozen berries)
- 2-3 tbsp sugar
Before you put your ingredients in a small pot, taste the grapefruit. If it’s especially sweet, as mine happened to be, veer towards the low end with the sugar. You can always add more as you taste while it cooks. But your average ruby reds, I think, will probably require closer to 3 tablespoons of sugar.
Cook the mixture on medium heat for 10 minutes, stirring so that nothing browns or sticks to the sides of the pot. The moisture from the citrus in this recipe means you shouldn’t have to add water to the pot, but if your grapefruits are dry, add some in increments of 1 tablespoon. You can let the mixture boil for a minute or two if it’s too liquid. Next and last, turn the heat down to low and simmer for another 25-30 minutes. Let it cool before serving.
This simple compote goes especially well on ice cream, or mixed into oatmeal. I think it would also be quite nice if baked into a small pie!
PhD Kitchen 
sounds divine!