STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM
This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.
Provided by GastroChef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h36m
Yield 8
Number Of Ingredients 10
Steps:
- Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
- Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
- Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
- Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
- Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
- Serve whipped coconut cream over chilled compote.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g
STRAWBERRY RHUBARB COMPOTE WITH A VANILLA BEAN COCONUT CREAM
This is a great recipe that is sugar/lactose-free! Easy to make and tastes incredible! Great for the summer Months!
Provided by gastrochef101
Categories Dessert
Time 25m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
- Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
- Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
- If you find your mixture is fairly runny with a lot of extra juice allow it to.
- simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
- To make the cream topping, open two cans of chilled (24hrs) coconut milk.
- Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
- Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
- Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
- Garnish with fresh mint or chopped nuts and serve!
- Enjoy!
Nutrition Facts : Calories 928, Fat 33, SaturatedFat 31, Sodium 77.4, Carbohydrate 162.7, Fiber 4.1, Sugar 153.6, Protein 3.9
STRAWBERRY-RHUBARB COMPOTE
This compote is a perfect balance of opposite flavors: sweet, soft strawberries and bitter, astringent rhubarb. It fills the mochi on page 23, but it would also be very nice with Fromage Blanc Panna Cotta (page 37), mixed into thick plain yogurt, or as a bed for Vanilla Bean Ice Cream (page 220) and fresh berries.
Yield makes about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Hull the strawberries and cut in half (or in quarters if you're using large strawberries). Peel the rhubarb and cut into 2-inch pieces.
- Put the strawberries and rhubarb in a saucepan with the pomegranate juice and 1/4 cup of the sugar. Bring to a simmer and cook gently until the berries and rhubarb just start to break down, about 10 minutes. Let cool for about 20 minutes. Strain through a fine strainer into a clean saucepan. Spoon out 2 tablespoons of the juice into a small bowl and sprinkle the gelatin over the surface. Reserve the berries and rhubarb in a medium bowl.
- Add the remaining 1/4 cup sugar and the agar to the juice in the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 1 minute. Microwave the gelatin for 30 seconds or heat it gently in a separate saucepan until it melts. Whisk the gelatin into the juice in the saucepan, then whisk in the lemon juice.
- Pour the juices over the strawberries and rhubarb, whisking to break up any clumps and to make sure the juices are well incorporated. Cover with plastic wrap and chill for at least 1 hour before serving.
STRAWBERRY-RHUBARB COMPOTE
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
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
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
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
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
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.
COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Provided by Leah Koenig
Categories Dessert Passover Kid-Friendly Strawberry Coconut Rhubarb Ramekin Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
- Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
- Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
- Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
- To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.
COCONUT CHEESECAKE & RHUBARB COMPOTE
I took my daughter's love of cheesecake plus my mom's love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 16 servings (3-1/2 cups compote).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up sides of prepared pan., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. , In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled., Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.
Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
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