Best 3 Rhubarb And Strawberry Compote Recipes
Indulge in a culinary symphony of flavors with our delectable Rhubarb and Strawberry Compote, a harmonious blend of sweet and tart notes. This versatile compote is not just a breakfast companion for your morning toast or yogurt; it's a culinary chameleon that transforms pancakes, waffles, and French toast into delectable treats. Elevate your ice cream and cheesecake with its vibrant color and burst of flavor. Our recipe collection offers variations to suit every palate, from a classic compote to a boozy twist with the addition of Grand Marnier, and a delightful combination with orange zest for a citrusy kick. Unleash your culinary creativity and explore the endless possibilities of this vibrant compote.
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 the right rhubarb and strawberries: Select firm, bright red rhubarb stalks and ripe, juicy strawberries. Avoid rhubarb that is wilted or has brown spots, and strawberries that are bruised or moldy.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the rhubarb into 1-inch pieces. If the rhubarb is particularly tart, you can peel it before cutting.
- Sweeten the compote to your taste: The amount of sugar you add to the compote will depend on the tartness of the rhubarb and strawberries. Start with 1/2 cup of sugar and add more to taste.
- Use a variety of spices: To add depth of flavor to the compote, try adding a variety of spices, such as cinnamon, nutmeg, ginger, or cloves.
- Don't overcook the compote: The compote should be cooked until the rhubarb and strawberries are softened but still hold their shape. Overcooking will make the compote mushy.
Conclusion:
Rhubarb and strawberry compote is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a topping for pancakes, waffles, or ice cream. It can also be used as a filling for pies, tarts, and muffins. The tartness of the rhubarb and the sweetness of the strawberries make this compote a perfect balance of flavors. With its vibrant color and refreshing taste, rhubarb and strawberry compote is a surefire hit at any gathering.
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