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
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
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.
STRAWBERRY AND RHUBARB COMPOTES WITH SUGARED ALMONDS
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.
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.
BAKED BRIE WITH BERRY RHUBARB COMPOTE
We made our savory compote with Pillsbury crescent dinner rolls, brie and pomegranate-blueberry preserves.
Provided by Brooke Lark
Categories Condiment
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.
- Spoon rhubarb mixture on top of Brie cheese.
- Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.
- With pastry brush, spread beaten egg over dough.
- Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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
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.)
RHUBARB COMPOTE
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.
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.
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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