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
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.
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
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
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
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
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
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.
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
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 :
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
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.
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
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.
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
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
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
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.)
BAKED RHUBARB COMPOTE WITH FRESH STRAWBERRIES
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
GINGERED RHUBARB-STRAWBERRY COMPOTE
Provided by Marian Burros
Categories easy, quick, dessert
Time 20m
Yield 4 cups
Number Of Ingredients 5
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.
STRAWBERRY-RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING-PASSOVER
This is a delicious and easy Pesach dessert from "Gourmet Magazine" (April 2004). If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour. You could substitute other fruits (like berries) but be sure to reduce the sugar accordingly. It's excellent served cold!
Provided by blucoat
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Prepare compote: Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13x9x2-inch) baking dish.
- Make topping and bake: Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 30 to 40 minutes. Cool to warm on a rack before serving.
Nutrition Facts : Calories 403.7, Fat 14.9, SaturatedFat 9.2, Cholesterol 38.2, Sodium 91.2, Carbohydrate 69.2, Fiber 4.4, Sugar 55.5, Protein 2.3
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