Gingered Rhubarb Strawberry Compote Recipes

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STRAWBERRY RHUBARB COMPOTE



Strawberry Rhubarb Compote image

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

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

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 COMPOTE



Rhubarb Compote image

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

1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
1 cup sugar
1 piece (1 inch) fresh peeled ginger, finely grated

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.

GINGERY RHUBARB COMPOTE



Gingery Rhubarb Compote image

Provided by Melissa Hamilton

Categories     Side     Easter     Vegetarian     Quick & Easy     Raisin     Spring     Healthy     Vegan     Rhubarb     Simmer     Bon Appétit     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 cup (packed) light brown sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1/4 cup finely chopped crystallized ginger
1 tablespoon drained capers
Pinch of crushed red pepper flakes
Pinch of freshly ground black pepper
1 pound rhubarb, trimmed, sliced 1/2" thick

Steps:

  • Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
  • Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
  • DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.

STRAWBERRY-RHUBARB COMPOTE



Strawberry-Rhubarb Compote image

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

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

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

GINGERED RHUBARB-STRAWBERRY COMPOTE



Gingered Rhubarb-Strawberry Compote image

Provided by Marian Burros

Categories     easy, quick, dessert

Time 20m

Yield 4 cups

Number Of Ingredients 5

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

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 GINGER AND LIME



Strawberry-Rhubarb Compote with Ginger and Lime image

Categories     Sauce     Ginger     Dessert     Quick & Easy     Strawberry     Lime     Vegan     Rhubarb     Simmer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 6

2 pounds strawberries, halved if large
1 pound rhubarb, cut into 3/4-inch pieces
3/4 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon fresh lime juice
3/4 teaspoon grated lime peel

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.

STRAWBERRY AND RHUBARB COMPOTES WITH SUGARED ALMONDS



Strawberry and Rhubarb Compotes with Sugared Almonds image

Provided by Food Network

Categories     dessert

Yield 4 to 6 servings

Number Of Ingredients 7

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

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.

RHUBARB GINGER COMPOTE



Rhubarb Ginger Compote image

This is good for pouring over vanilla ice-cream. And the ginger gives an added benefit of being healthy as it reduces inflamation. Good for someone who has arthritis.

Provided by VillageMom

Categories     Dessert

Time 35m

Yield 2 cups

Number Of Ingredients 4

4 cups rhubarb
1 1/2 cups white sugar
2 inches length ginger
1/2 cup water

Steps:

  • Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
  • Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
  • When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.

STRAWBERRY-GINGER COMPOTE



Strawberry-Ginger Compote image

The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 cup

Number Of Ingredients 3

1 pint strawberries, hulled and sliced lengthwise in thirds
1/4 cup superfine sugar
2 teaspoons grated fresh ginger

Steps:

  • In medium bowl, gently toss strawberries, sugar, and ginger. Let stand until juicy, about 1 hour. Serve immediately or store in an airtight container in the refrigerator.

RHUBARB COMPOTE WITH GINGER



Rhubarb Compote with Ginger image

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

1 pound chopped rhubarb
1 ½ cups sugar, or more to taste
½ cup orange juice
2 tablespoons finely chopped candied ginger

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

RHUBARB-GINGER COMPOTE



Rhubarb-Ginger Compote image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield Two and a half cups

Number Of Ingredients 10

2 teaspoons olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons grated ginger
2 cups water
1 cup sugar
4 cups rhubarb, trimmed and cut into 1/4-inch slices
2 tablespoons plus 2 teaspoons rice-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
  • Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 87 milligrams, Sugar 54 grams

STRAWBERRY-RHUBARB COMPOTE



Strawberry-Rhubarb Compote image

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

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

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

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