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
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
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 :
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
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
RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
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.)
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.
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.
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