Best 3 Rhubarb And Strawberry Compote Recipes
Welcome to the realm of tantalizing flavors, where tart rhubarb harmonizes with sweet strawberries in a delightful compote. Engage your senses as we embark on a culinary journey to create a vibrant and invigorating rhubarb and strawberry compote. Whether you seek a tangy accompaniment to your morning pancakes, a vibrant filling for your handmade pies, or a refreshing sorbet to cool down on warm afternoons, this versatile compote will elevate your taste buds and leave you craving more. Let's dive into the world of flavors and explore the symphony of textures that await us with each spoonful of this delectable creation.
Here are our top 3 tried and tested recipes!
RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT
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
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 WITH GINGER AND LIME
Categories Sauce Ginger Dessert Quick & Easy Strawberry Lime Vegan Rhubarb Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 6
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.
RHUBARB AND STRAWBERRY COMPOTE
We enjoyed this over low-fat vanilla ice cream -- an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008)
Provided by ellie_
Categories Dessert
Time 1h24m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
- Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
- Stir in strawberries.
- Transfer to a bowl and stir in mint.
- Chill until cold (at least 1 hour).
Nutrition Facts : Calories 187, Fat 0.6, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 46.6, Fiber 4.4, Sugar 39.1, Protein 1.9
Tips:
- Choose fresh, ripe rhubarb and strawberries for the best flavor.
- If the rhubarb is very tart, you may want to add a little more sugar to the compote.
- Be careful not to overcook the compote, or the fruit will become mushy.
- Serve the compote warm or cold, depending on your preference.
- Compote can be used as a topping for pancakes, waffles, yogurt, or ice cream.
- It can also be used as a filling for pies, tarts, and other desserts.
Conclusion:
Rhubarb and strawberry compote is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it warm or cold, as a topping or a filling, it's sure to be a hit. So next time you're looking for a sweet and tangy treat, give this compote a try. You won't be disappointed!
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