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
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 WITH MATZO STREUSEL TOPPING-PASSOVER
This is a delicious and easy Pesach dessert from "Gourmet Magazine" (April 2004). If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour. You could substitute other fruits (like berries) but be sure to reduce the sugar accordingly. It's excellent served cold!
Provided by blucoat
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Prepare compote: Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13x9x2-inch) baking dish.
- Make topping and bake: Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 30 to 40 minutes. Cool to warm on a rack before serving.
Nutrition Facts : Calories 403.7, Fat 14.9, SaturatedFat 9.2, Cholesterol 38.2, Sodium 91.2, Carbohydrate 69.2, Fiber 4.4, Sugar 55.5, Protein 2.3
STRAWBERRY-RHUBARB COMPOTE
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
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
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