Best 6 Rhubarb And Strawberry Compote With Fresh Mint Recipes

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Indulge your taste buds with our delectable duo of rhubarb and strawberry compote recipes, where sweet and tangy flavors intertwine. Embark on a culinary journey with our classic compote, where succulent rhubarb and strawberries harmonize in a symphony of flavors. Discover the vibrant hues and zesty notes of our strawberry rhubarb compote with fresh mint, a refreshing twist on a timeless classic. And for a tantalizing twist, explore our rhubarb and strawberry compote with ginger and vanilla, where aromatic ginger and warm vanilla nuances elevate the compote to new heights. Each recipe is a testament to the versatility of these vibrant ingredients, promising a burst of flavors in every spoonful.

Here are our top 6 tried and tested recipes!

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

RHUBARB-STRAWBERRY COMPOTE



Rhubarb-Strawberry Compote image

Rhubarb and strawberries are a classic combination. Only the rhubarb is cooked, the strawberries are mixed in raw. I like to serve this compote with chocolate ice cream or over waffles.

Provided by Marianne

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 cups chopped rhubarb
½ cup white sugar, or more to taste
2 teaspoons vanilla sugar
½ cup apple juice
1 tablespoon cornstarch
1 teaspoon water, or more as needed
3 cups halved fresh strawberries

Steps:

  • Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
  • Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 46.3 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 6 mg, Sugar 35.5 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 :

INSTANT POT RHUBARB-STRAWBERRY COMPOTE WITH FRESH MINT



Instant Pot Rhubarb-Strawberry Compote with Fresh Mint image

This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol. Will keep in the refrigerator up to 7 days.

Provided by Sophie Van Tiggelen

Categories     Dessert

Time 20m

Yield 4 cups

Number Of Ingredients 5

2 pounds rhubarb (about 8 stalks)
⅓ cup water
1 pound strawberries, kept at room temperature
3 tablespoons honey (or other sweetener of choice)
Fresh mint, minced, for garnish

Steps:

  • Peel rhubarb stalks with a pairing knife, as you would celery, then chop into ½ inch pieces.
  • Add chopped rhubarb and water to your Instant Pot. Close the lid, push manual, and set the timer to 10 minutes.
  • Stem and quarter strawberries. Set aside and keep at room temperature.
  • When the timer dings, allow the pressure in the Instant Pot to release naturally before opening the lid.
  • Add strawberries and honey. Stir.
  • Close the lid and let strawberries simmer in hot rhubarb until soft, about 20 minutes.
  • Serve hot or cold with a garnish of fresh mint. Bon appétit!

STRAWBERRY-RHUBARB-MINT COMPOTE



Strawberry-Rhubarb-Mint Compote image

This easy low-sugar combination of strawberries, rhubarb and mint is a delicious and colorful one, whether used in a pie, cobbler, crisp or parfait. Rhubarb is simmered gently in just a little water, then cooked a little more with chopped strawberries, mint and maple syrup.

Provided by Beth of A Meal In Mind

Categories     Fruit compote

Number Of Ingredients 5

2-3 cups about 1 pound rhubarb stems, leaves removed, ends trimmed, sliced into 1/2 inch pieces
2 - 3 cups sliced strawberries (about 1½ pounds)
1/2 cup water
2-3 tablespoons maple syrup (or to taste)
1 tablespoon spearmint or peppermint (chopped fine)

Steps:

  • Combine the rhubarb, maple syrup, and water in a pan. Cover and simmer gently until the rhubarb starts to fall apart, between 7-10 minutes.
  • As the rhubarb simmers, each time you remove the cover to check it, discard any water that has collected in the lid of the pan.
  • Next, add the strawberries and cook 5 minutes more.
  • Add the mint and cook a few minutes longer.
  • Cool and taste to decide if it's sweet enough for your preference.
  • Use as a topping for a cheesecake, layer in a parfait, bake it into a crisp or dollop onto yogurt or granola.

RHUBARB AND STRAWBERRY COMPOTE



Rhubarb and Strawberry Compote image

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

3 cups rhubarb, cut into 1/2 inch pieces (about 1 pound)
1/2 cup sugar
1/4 cup water
2 cups strawberries, halved
2 tablespoons of fresh mint, chopped

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:

  • For the best results, use fresh rhubarb and strawberries.
  • If you don't have fresh mint, you can use a teaspoon of dried mint.
  • You can adjust the amount of sugar in the compote to your liking.
  • If you want a smoother compote, you can puree it with an immersion blender or in a food processor.
  • Serve the compote warm or cold. It's delicious on pancakes, waffles, yogurt, or ice cream.

Conclusion:

Rhubarb and strawberry compote is a delicious and versatile dish that can be enjoyed in many different ways. It's easy to make and can be tailored to your own taste preferences. So next time you have some rhubarb and strawberries on hand, give this compote a try!

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