Strawberry Rhubarb Compote Ina Garten Recipes

STRAWBERRY RHUBARB CRISP

Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

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

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 :

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

Ingredients

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.

STEWED RHUBARB & RED BERRIES

Stewed Rhubarb & Red Berries image

Provided by Ina Garten

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups)
1 cup sugar
1/2 teaspoon kosher salt
1 pint fresh or frozen strawberries, hulled and thickly sliced
1/2 pint fresh or frozen raspberries
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup freshly squeezed orange juice (2 oranges)
2 tablespoons orange liqueur (optional)
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

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

Ingredients

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.

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