Rhubarbandstrawberrycompote Recipes

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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

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

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

STRAWBERRY RHUBARB COMPOTE



Strawberry Rhubarb Compote image

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

2 long stalks of rhubarb, sliced thinly in small pieces
10 frozen or fresh strawberries
64 g. sugar
32 g. honey
25 g. fresh lemon juice
64 g. lemonade

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



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 :

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

STRAWBERRY RHUBARB COMPOTE



Strawberry Rhubarb Compote image

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

1/2 cup granulated sugar
1 teaspoon orange rind, grated
1/4 cup orange juice
3 cups rhubarb, chopped
1 cup strawberry, hulled and sliced

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



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

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.)

RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT



Rhubarb and Strawberry Compote with Fresh Mint image

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

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

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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