STRAWBERRY RHUBARB COMPOTE DESSERT RECIPES
STRAWBERRY-RHUBARB COMPOTE RECIPE | ALLRECIPES
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 Desserts Strawberry Dessert Recipes
Total Time 1 hours 0 minutes
Cook Time 20 minutes
Yield 16 servings
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, CarbohydrateContent 6.8 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.3 g, SodiumContent 20.3 mg, SugarContent 5.6 g
STRAWBERRY RHUBARB COMPOTE RECIPE - FOOD.COM
Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, bring sugar, orange rind and orange juice to a simmer.
- Add rhubarb; simmer gently until tender, about 15 minutes.
- Stir in strawberries.
Nutrition Facts : Calories 134.9, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 4.4, CarbohydrateContent 33.6, FiberContent 2.5, SugarContent 29, ProteinContent 1.2
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