Strawberry Rhubarb Compote A Light Summer Dessert 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 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.

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

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

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.

STRAWBERRY RHUBARB COMPOTE- A LIGHT SUMMER DESSERT



Strawberry Rhubarb Compote- a Light Summer Dessert image

I found this healthy, low-calorie recipe in Dean Ornish's book "Eat More, Weigh Less." The recipe is by Jean-Marc Fullsack. And it couldn't be any simpler to make. Perfect as a light summer dessert. :) Note: Prep time does not include cooling time.

Provided by blucoat

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb thin young rhubarb, sliced 1/2 inch thick
1 lb strawberry (washed and hulled)
1/4 cup honey

Steps:

  • In a large saucepan, combine rhubarb, strawberries and honey. Bring to a biol. Reduce the heat and simmer gentle for 10 to 15 minutes.
  • Cool and serve chilled or at room temperature.

Nutrition Facts : Calories 124.7, Fat 0.6, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 31.4, Fiber 4.4, Sugar 23.9, Protein 1.9

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