Naturally Sweetened Strawberry Rhubarb Compote Recipes

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

Ingredients

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-STRAWBERRY COMPOTE

Rhubarb-Strawberry Compote image

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

Ingredients

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

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

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

Ingredients

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

NATURALLY SWEETENED STRAWBERRY RHUBARB COMPOTE

Naturally Sweetened Strawberry Rhubarb Compote image

We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the sourness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth.

Provided by Donna

Categories Snack

Time 15m

Number Of Ingredients 6

Ingredients

1 cup rhubarb (chopped into 1 inch pieces)
1 cup strawberries (hulled and quartered)
1 orange (juiced)
1/4 cup cold filtered water
2 tbsp honey or agave nectar
pinch sea salt

Steps:

In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
Using a potato masher, mash the fruit and make the compote smoother.
Taste and add more honey if needed.
Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it's no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.

Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

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

Ingredients

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

Strawberry-Rhubarb Compote image

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

Ingredients

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

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

Baked Rhubarb Compote With Fresh Strawberries image

Provided by Florence Fabricant

Categories weekday, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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

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.

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