Rhubarb And Strawberry Compote Recipes

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STRAWBERRY RHUBARB COMPOTE

Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago.

Provided by foodtvfan

Categories     Dessert

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5



Strawberry Rhubarb Compote image

Steps:

  • In large saucepan, bring sugar, orange rind and orange juice to a simmer.
  • Add rhubarb; simmer gently until tender, about 15 minutes.
  • Stir in strawberries.

1/2 cup granulated sugar
1 teaspoon orange rind, grated
1/4 cup orange juice
3 cups rhubarb, chopped
1 cup strawberry, hulled and sliced

GRILLED RHUBARB AND STRAWBERRY COMPOTE WITH GRILLED POUND CAKE

We start to see giant leaves and shoots of rhubarb in spring. What better way to celebrate the vibrant ruby colored stalks than to grill them in a foil pack? Paired with strawberries and a few other ingredients, the rhubarb cooks down into the perfect sweet and tangy compote for grilled pound cake.

Provided by Food Network Kitchen

Time 45m

Yield 8 servings

Number Of Ingredients 9



Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake image

Steps:

  • Preheat a grill for cooking over medium-high heat.
  • Combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, zest of 1 orange and 1/8 teaspoon salt in a large bowl. Lay out 2 large sheets of heavy-duty foil (or doubled layers of regular foil). Divide the rhubarb-strawberry mixture evenly between the 2 sheets of foil. Bring the long ends together and fold twice to seal; fold in the short sides to seal, leaving room for steam. Place the 2 foil packs on the grill. Cook, uncovered, 15 minutes. Remove from the grill and lower the grill temperature to medium. Carefully open the foil packs, making sure to avoid contact with the hot steam. Let cool long enough so the packets are not steaming before serving.
  • Meanwhile, using an electric mixer, beat together the heavy cream, sour cream, remaining orange zest and 2 tablespoons sugar in a large bowl until thick and fluffy. Keep refrigerated until ready to serve.
  • Grill both sides of each pound cake slice, 1 to 2 minutes per side, using a metal spatula to flip and remove them.
  • Serve each grilled pound cake slice with some compote and a dollop of the cream.

1 pound rhubarb stalks (about 4 large), sliced into 1/2-inch pieces
1 pound strawberries, hulled and halved (quartered if large)
1 teaspoon vanilla extract
2/3 cup plus 2 tablespoons sugar
Zest of 2 oranges
Kosher salt
1/2 cup heavy cream
1/2 cup sour cream
8 slices pound cake

RHUBARB-STRAWBERRY COMPOTE

Rhubarb and strawberries are a classic combination. Only the rhubarb is cooked, the strawberries are mixed in raw. I like to serve this compote with chocolate ice cream or over waffles.

Provided by Marianne

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 4

Number Of Ingredients 7



Rhubarb-Strawberry Compote image

Steps:

  • Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
  • Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 46.3 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 6 mg, Sugar 35.5 g

3 cups chopped rhubarb
½ cup white sugar, or more to taste
2 teaspoons vanilla sugar
½ cup apple juice
1 tablespoon cornstarch
1 teaspoon water, or more as needed
3 cups halved fresh strawberries

STRAWBERRY-RHUBARB COMPOTE

Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 4



Strawberry-Rhubarb Compote image

Steps:

  • Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
  • Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g

2 cups chopped fresh strawberries
2 cups chopped rhubarb
⅓ cup brown sugar
⅛ teaspoon salt

STRAWBERRY AND RHUBARB COMPOTES WITH SUGARED ALMONDS

Provided by Food Network

Categories     dessert

Yield 4 to 6 servings

Number Of Ingredients 7



Strawberry and Rhubarb Compotes with Sugared Almonds image

Steps:

  • For the compotes, remove all leaves from rhubarb and discard them. Rinse and string rhubarb, and cut in length if very thick. Cut into 2 to 3-inch long pieces. Set aside refrigerated. Rinse and hull strawberries and place in a heat proof bowl. Combine sugar and water in a saucepan and bring to a boil, stirring occasionally. Pour syrup over strawberries. Allow to stand at room temperature about 1 hour, until berries are softened. Drain most of the syrup from the berries and return it to the pan. Return syrup to a boil and add rhubarb. Cover and remove from heat. Allow rhubarb to stand until cooled. Add strawberries, pour into a non-reactive bowl and refrigerate, covered until needed.
  • For the sugared almonds, place in a heavy roasting pan. Whisk the egg white and pour it on the almonds. Rub the almonds between the palms of your hands to coat them evenly with the egg white. Add the sugar and stir with a rubber spatula so that the sugar adheres to all the sliced almonds.
  • Bake the almonds, stirring every 5 minutes, for about 25 minutes, until they are evenly golden and the sugar crust has adhered well. Cool the almonds in the pan. To serve the compote, spoon it into small glass dishes and top with a spoonful of the sugared almonds.

3 pints strawberries
2 1/2 pounds fresh rhubarb
2 cups water
1 cup sugar
1 cup sliced almonds
2 tablespoons egg white
1/2 cup sugar

RHUBARB AND STRAWBERRY COMPOTE

We enjoyed this over low-fat vanilla ice cream -- an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008)

Provided by ellie_

Categories     Dessert

Time 1h24m

Yield 3 cups

Number Of Ingredients 5



Rhubarb and Strawberry Compote image

Steps:

  • In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
  • Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
  • Stir in strawberries.
  • Transfer to a bowl and stir in mint.
  • Chill until cold (at least 1 hour).

Nutrition Facts : Calories 187, Fat 0.6, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 46.6, Fiber 4.4, Sugar 39.1, Protein 1.9

3 cups rhubarb, cut into 1/2 inch pieces (about 1 pound)
1/2 cup sugar
1/4 cup water
2 cups strawberries, halved
2 tablespoons of fresh mint, chopped

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE

Make and share this Cheese Blintzes With Strawberry-Rhubarb Compote recipe from Food.com.

Provided by 2Bleu

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17



Cheese Blintzes With Strawberry-Rhubarb Compote image

Steps:

  • BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
  • Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
  • Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
  • When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
  • FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  • ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
  • Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
  • Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
  • COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
  • Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  • TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
  • In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
  • TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.

Nutrition Facts : Calories 511.4, Fat 7.4, SaturatedFat 3.8, Cholesterol 80.8, Sodium 195.6, Carbohydrate 102.5, Fiber 4.3, Sugar 74.6, Protein 11.5

2 eggs, beaten
1 cup 2% low-fat milk
1 cup all-purpose flour
2 tablespoons Grand Marnier (orange flavored liquor)
cooking spray
6 ounces low-fat ricotta cheese
6 ounces mascarpone cheese
1 teaspoon sugar
3/4 teaspoon vanilla extract (or orange liquor)
1 teaspoon lemon zest
1/4 teaspoon salt
6 cups rhubarb, cut into 1-inch pieces
3 cups strawberries, cut in half lengthwise
3 tablespoons flour
2 cups sugar
1 tablespoon lemon juice
1/2 cup light sour cream, for garnish

STRAWBERRY-RHUBARB COMPOTE

Categories     Sauce     Fruit     Dessert     Quick & Easy     Low Sodium     Strawberry     Spring     Rhubarb     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 6



Strawberry-Rhubarb Compote image

Steps:

  • Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)

4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
1/2 cup sugar
2 tablespoons water
1 16-ounce package frozen sliced sweetened strawberries, thawed
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

GINGERED RHUBARB-STRAWBERRY COMPOTE

Provided by Marian Burros

Categories     easy, quick, dessert

Time 20m

Yield 4 cups

Number Of Ingredients 5



Gingered Rhubarb-Strawberry Compote image

Steps:

  • Trim rhubarb, removing any peel that comes off easily. Cut into 1 1/2-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
  • Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
  • Cool and, if there is time, chill.

1 1/2 pounds rhubarb
1 cup sugar
Grated rind of one orange
1 1/2 pounds strawberries
3 tablespoons chopped crystallized ginger

BAKED RHUBARB COMPOTE WITH FRESH STRAWBERRIES

Provided by Florence Fabricant

Categories     weekday, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7



Baked Rhubarb Compote With Fresh Strawberries image

Steps:

  • Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.
  • Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream.

Butter for baking dish
Butter for greasing
1 1/2 pounds fresh rhubarb, cut in 1-inch pieces
3/4 cup light brown sugar
1/2 teaspoon cinnamon
1 pint ripe strawberries, hulled and sliced
Whipped cream or ice crea

STRAWBERRY-RHUBARB COMPOTE

Serve with my Recipe #58721. Any remaining compote would be wonderful served for breakfast or dessert with a spoonful of yogurt or creme fraiche. From Bon Appetit.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 5 cups

Number Of Ingredients 6



Strawberry-Rhubarb Compote image

Steps:

  • Place 1 1/2 pounds strawberries and rhubarb in medium pot.
  • Mix in sugar, ginger, lime juice, and peel.
  • Cook over high heat until sugar dissolves, stirring often.
  • Boil 4 minutes, stirring often.
  • Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
  • Remove from heat.
  • Stir in remaining strawberries.
  • Cool.
  • Chill until cold at least 1 hour and up to 1 day.

Nutrition Facts : Calories 194.1, Fat 0.7, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 48.3, Fiber 5.3, Sugar 39.9, Protein 2

2 lbs strawberries, halved if large
1 lb rhubarb, cut into 3/4 ", pieces
3/4 cup sugar
3 tablespoons crystallized ginger, minced
1 tablespoon fresh lime juice
3/4 teaspoon lime zest

STRAWBERRY RHUBARB COMPOTE

Sweet & summery compote to pour on your breakfast, yogurt, or mix into your favorite cocktail!

Provided by sageandsound

Time 1h

Yield Serves 8

Number Of Ingredients 6



Strawberry Rhubarb Compote image

Steps:

  • Pre-heat burner to medium high heat.
  • Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer.
  • Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent.
  • Let cool for about 10 minutes.
  • Pour over greek yogurt, cereal, pancakes, or anything your heart desires! Refrigerate the remainder of the compote.

2 long stalks of rhubarb, sliced thinly in small pieces
10 frozen or fresh strawberries
64 g. sugar
32 g. honey
25 g. fresh lemon juice
64 g. lemonade

STRAWBERRY RHUBARB COMPOTE

This quick compote will be a hit for your family. I love to add it to ice cream.-Fay Bellgardt, Montrose, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 cups.

Number Of Ingredients 5



Strawberry Rhubarb Compote image

Steps:

  • In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.

Nutrition Facts :

5 cups chopped fresh or frozen rhubarb (about 12 stalks)
1/2 cup water
1/4 cup sugar
2 cups fresh strawberries, hulled and halved
1/8 teaspoon ground ginger

RHUBARB COMPOTE

One of my favourite ways to prepare rhubarb! I love this spooned over a dish of low-fat cottage cheese for breakfast or lunch. A simple, yet delicious compote.

Provided by Elly in Canada

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4



Rhubarb Compote image

Steps:

  • This is prepared in a double boiler. Put a few inches of water in the bottom part of the pot and bring to gentle boil.
  • In top of double boiler over direct heat, bring sugar and water to boil. When the mixture is boiling, place the pot over the gently simmering water in bottom of double boiler.
  • Add the chopped rhubarb and orange rind to the sugar water mixture, stir.
  • Cover and cook, without stirring, for 15 to 20 minutes or until rhubarb is tender. The pieces will remain whole!
  • Turn off heat; allow the rhubarb to cool in the pan over hot water. Discard orange rind.
  • Enjoy!
  • I like to serve this warm or cold, either way it is delicious!
  • Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango or pineapple tidbits, good to serve over ice cream, frozen yogurt or a slice of plain cake.

Nutrition Facts : Calories 231.9, Fat 0.4, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 58.3, Fiber 3.3, Sugar 52, Protein 1.6

1 cup white sugar (add more or less depending on your taste)
1/4 cup water
6 cups fresh rhubarb, chopped in 1-inch pieces
1 strip orange rind, 1 inch wide x 3 inches long

RHUBARB-STRAWBERRY COMPOTE

Strawberries and rhubarb are a wonderful combination. Try this easy compote with vanilla ice cream or just serve with a dollop of whipped cream.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 25m

Yield 16

Number Of Ingredients 7



Rhubarb-Strawberry Compote image

Steps:

  • Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
  • Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 10.8 mg, Sugar 3.6 g

2 cups rhubarb, cut into 1/2 inch pieces
2 cups strawberries, hulled and quartered
¼ cup water
3 tablespoons fresh orange juice
2 tablespoons honey, or more to taste
1 star anise pod
1 pinch salt

RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Breakfast     Brunch     Dessert     Low Fat     Quick & Easy     Low Cal     High Fiber     Strawberry     Mint     Spring     Low Cholesterol     Rhubarb     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 5



Rhubarb and Strawberry Compote with Fresh Mint image

Steps:

  • Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

RHUBARB RASPBERRY COMPOTE

This compote is great on its own, or you can serve it with ice cream or even toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 3



Rhubarb Raspberry Compote image

Steps:

  • In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
  • Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.

Nutrition Facts : Calories 260 g

1 cup sugar
1 1/2 pounds fresh (or thawed frozen) rhubarb
9 ounces fresh (or thawed frozen) raspberries

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From foodnouveau.com


FRESH STRAWBERRY RHUBARB COMPOTE RECIPE - UNPEELED JOURNAL
Here are the steps: Dice the rhubarb and hull the strawberries. Grate the fresh ginger. Put everything in a sauce pot and cook it together until jammy. Serve, or store in the refrigerator. The flavor of this simple spring rhubarb jam is perfect. Be sure not to skip adding the lemon juice at the end.
From unpeeledjournal.com


STRAWBERRY AND RHUBARB COMPOTE | PALEO LEAP
Ingredients. 4 cups strawberries, chopped; 4 cups fresh rhubarb, trimmed and chopped; Juice from 1 lemon; 1/4 cup water; 2 tbsp. raw honey; Pinch of sea salt
From paleoleap.com


STRAWBERRY RHUBARB COMPOTE - MOUNTAIN MAMA COOKS
Instructions. Combine strawberries, rhubarb, sugar, lemon juice and water in a medium sized sauce pan. Bring fruit to a boil and then turn heat to medium-low and barely simmer for 30-35 minutes until compote has thickened. Remove from heat and let cool. Can be served warm or at room temperature.
From mountainmamacooks.com


STRAWBERRY RHUBARB COMPOTE - HEALTHY IDEAS PLACE
Instructions. Clean and remove stems of strawberries. Slice and place into a medium-sized bowl. Stir in sugar and let rest for 30 minutes. Drain strawberries with a fine mesh strainer, keeping all the syrup for later. You should have close to a 1/2 cup. Place rhubarb, lemon juice and honey in a medium sauce pan.
From healthyideasplace.com


STRAWBERRY RHUBARB COMPOTE - SKINNYTASTE
Instructions. Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.
From skinnytaste.com


STRAWBERRY-RHUBARB COMPOTE - CHATELAINE
Preheat oven to 400F (200C). Place rhubarb in an 8 cup (2 L) baking dish. Sprinkle with sugar. Cover and bake, without stirring, in centre of oven for 25 minutes.
From chatelaine.com


ROASTED STRAWBERRY & RHUBARB COMPOTE | ITALIAN FOOD FOREVER
Instructions. Preheat the oven to 375F. Toss the rhubarb, strawberries, sugar, zest, and orange juice together in a non-reactive casserole dish. Roast the rhubarb mixture for 30 minutes, stirring occasionally, until it is tender and the juices have thickened. Allow to …
From italianfoodforever.com


EASY STRAWBERRY RHUBARB COMPOTE - KATIE'S CONSCIOUS KITCHEN
Instructions. Place the chopped srawberries and rhubarb in a saucepan and cook over low heat for 5-10 minutes, depending on how broken down you want the fruit to be. For a thinner compote, add 2-3 tablespoons of water. For a thicker compote, add 1-2 tsp of white chia seeds or 1/2 tsp of arrowroot powder.
From katiesconsciouskitchen.com


RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT - BON APPETIT
Preparation. Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until ...
From bonappetit.com


STRAWBERRY RHUBARB COMPOTE, SUGAR-FREE • BEAUTIFULINGREDIENT.COM
Place the prepared rhubarb and strawberries into a pot with the syrup. Bring to a boil slowly (over medium heat), which will take about 10 minutes. Reduce and simmer for about 10 minutes, until the rhubarb has broken down. Remove from heat and stir in the vanilla. Taste and add more syrup by the tablespoon if too tart.
From beautifulingredient.com


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