Best 10 Strawberry Rhubarb Compote With Ginger And Lime Recipes

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If you're looking for a delicious and versatile dessert that's perfect for any occasion, look no further than strawberry rhubarb compote with ginger and lime. This vibrant and flavorful dish can be enjoyed on its own, or used as a topping for yogurt, ice cream, or pancakes. With its sweet and zingy flavor, strawberry rhubarb compote is sure to be a hit with everyone who tries it.

Here are our top 10 tried and tested recipes!

STRAWBERRY-GINGER COMPOTE



Strawberry-Ginger Compote image

The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 cup

Number Of Ingredients 3

1 pint strawberries, hulled and sliced lengthwise in thirds
1/4 cup superfine sugar
2 teaspoons grated fresh ginger

Steps:

  • In medium bowl, gently toss strawberries, sugar, and ginger. Let stand until juicy, about 1 hour. Serve immediately or store in an airtight container in the refrigerator.

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

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-STRAWBERRY COMPOTE



Rhubarb-Strawberry Compote image

Strawberries and rhubarb are a wonderful combination. Try this easy compote with vanilla ice cream or just serve with a dollop of whipped cream.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 25m

Yield 16

Number Of Ingredients 7

2 cups rhubarb, cut into 1/2 inch pieces
2 cups strawberries, hulled and quartered
¼ cup water
3 tablespoons fresh orange juice
2 tablespoons honey, or more to taste
1 star anise pod
1 pinch salt

Steps:

  • Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
  • Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 10.8 mg, Sugar 3.6 g

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 WITH GINGER AND LIME



Strawberry-Rhubarb Compote with Ginger and Lime image

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

2 pounds strawberries, halved if large
1 pound rhubarb, cut into 3/4-inch pieces
3/4 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon fresh lime juice
3/4 teaspoon grated lime peel

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.

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

GINGERED RHUBARB-STRAWBERRY COMPOTE



Gingered Rhubarb-Strawberry Compote image

Provided by Marian Burros

Categories     easy, quick, dessert

Time 20m

Yield 4 cups

Number Of Ingredients 5

1 1/2 pounds rhubarb
1 cup sugar
Grated rind of one orange
1 1/2 pounds strawberries
3 tablespoons chopped crystallized ginger

Steps:

  • Trim rhubarb, removing any peel that comes off easily. Cut into 1 1/2-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
  • Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
  • Cool and, if there is time, chill.

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.

RHUBARB-GINGER COMPOTE



Rhubarb-Ginger Compote image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield Two and a half cups

Number Of Ingredients 10

2 teaspoons olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons grated ginger
2 cups water
1 cup sugar
4 cups rhubarb, trimmed and cut into 1/4-inch slices
2 tablespoons plus 2 teaspoons rice-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
  • Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 87 milligrams, Sugar 54 grams

Tips:

  • Choose the ripest and freshest strawberries and rhubarb you can find for the best flavor.
  • If your rhubarb is particularly tart, you may want to add a little more sugar to the compote.
  • The compote can be made ahead of time and stored in the refrigerator for up to a week.
  • Serve the compote warm or cold, over ice cream, yogurt, pancakes, waffles, or french toast.
  • Garnish with fresh mint or basil for a refreshing touch.

Conclusion:

Strawberry rhubarb compote with ginger and lime is a delicious and versatile dessert that can be enjoyed in many different ways. It's easy to make and can be tailored to your own taste preferences. Whether you serve it warm or cold, over ice cream or yogurt, or on pancakes or waffles, this compote is sure to be a hit. So next time you have a craving for something sweet and satisfying, give this recipe a try.

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