STRAWBERRY RHUBARB COMPOTE
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.
Provided by foodtvfan
Categories Dessert
Time 20m
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.
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 RECIPE
Learn how to make a classic springtime treat of strawberry and rhubarb compote with canning instructions.
Provided by Leda Meredith
Categories Jam / Jelly
Time 30m
Number Of Ingredients 3
Steps:
- Wash and hull the strawberries, then slice them in half, or in quarters if they are large.
- Chop the rhubarb stalks . In the end, you're looking for 2 cups each of chopped strawberries and rhubarb.
- In a medium pot, combine the strawberries and rhubarb over low heat. Add 3/4 cup sugar. Stir constantly until all of the sugar is dissolved.
- Continue to cook, stirring frequently, until the rhubarb pieces start to fall apart. When the compote is about as thick as applesauce, turn off the heat.
- Taste, and add additional sugar if you desire more sweetness. Keep a light hand with the sugar, though; too much sweetness will bludgeon rhubarb's distinctive flavor. If you do add additional sugar, turn the heat back on to low and stir constantly until the sugar is completely dissolved.
- Fill clean canning jars with the strawberry-rhubarb compote, leaving half an inch of headspace. It is not necessary to sterilize the jars for this recipe.
- Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles, or run a clean spatula or chopstick around the interior periphery of the jar to release any trapped air.
- Screw on canning lids. Process in a boiling water bath for 10 minutes. (Adjust the time if you are canning at high altitude .)
Nutrition Facts : Calories 20 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 4 g, Fat 0 g, ServingSize 2-3 half pints (32-48 servings), UnsaturatedFat 0 g
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.
NATURALLY SWEETENED STRAWBERRY RHUBARB COMPOTE
We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the sourness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth.
Provided by Donna
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
- Using a potato masher, mash the fruit and make the compote smoother.
- Taste and add more honey if needed.
- Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it's no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.
Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
RHUBARB FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY RHUBARB SAUCE OR COMPOTE
Steps:
- Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
- Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
- The sauce can be served cold or warm. Keep refrigerated.
STRAWBERRY RHUBARB COMPOTE WITH FRESH GINGER
Steps:
- Combine all ingredients except the lemon juice in a medium-sized pot, with a splash of water to cover the bottom. (Note: The water helps prevent scorching in the first stages of cooking.)
- Cook over medium heat, stirring frequently, lowering the heat as necessary to attain a low boil. Cook until the strawberries and rhubarb break down and thicken into a jam-like consistency, about 30 minutes.
- Add the lemon juice and stir to combine. Cool to room temperature or chill before serving. The compote will keep in the refrigerator for at least two weeks.
RHUBARB COMPOTE
Provided by Mary Cech
Categories Sauce Dessert Low Fat Quick & Easy Lemon Spring Vegan Rhubarb Simmer Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
RHUBARB COMPOTE CAKE RECIPE
This rhubarb compote cake recipe is a nice way to make use of fresh rhubarbs. The oatmeal crumb topping contrasts nicely with the tender filling.
Provided by Lydia Mitchelle
Categories Cakes
Time 1h
Yield 16
Number Of Ingredients 19
Steps:
- Combine rhubarb, apples, ½ cup white sugar, and water together in a saucepan; bring to a boil.
- Cook and stir rhubarb mixture for about 10 minutes or until rhubarb is tender and compote is thickened.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix ⅔ cup white sugar, ¼ cup margarine, egg, and vanilla extract together in a bowl.
- Stir milk and stir into the sugar mixture.
- Whisk flour, baking powder, and salt together in a separate bowl.
- Mix flour mixture into the wet mixture until batter is just moistened; pour into the prepared baking dish.
- Spoon enough compote over the cake to make about ½-inch-thick layer, reserving any leftover compote for other uses.
- Stir oats, ½ cup margarine, ½ cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
- Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Nutrition Facts : Carbohydrate 41.70g, Cholesterol 11.14mg, Fat 9.84g, Fiber 2.39g, Protein 3.28g, SaturatedFat 2.02g, ServingSize 16.00, Sodium 161.34mg, Sugar 0.00, UnsaturatedFat 4.44g
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
BAKED RHUBARB COMPOTE WITH FRESH STRAWBERRIES
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.
- Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream.
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5/5 (2)Total Time 50 minsCategory DessertCalories 357 per serving
- Combine the rhubarb, strawberries, orange juice and sugar in a large mixing bowl until the sugar is dissolved.
- Transfer to a 3-quart baking dish. Bake 30-35 minutes, stirring aroung halfway through, until the fruit is softened and juicy but not mushy.
STRAWBERRY RHUBARB COMPOTE - MOM'S KITCHEN HANDBOOK
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5/5 (1)Estimated Reading Time 3 minsServings 1Total Time 15 mins
- Put the honey and water into a medium saucepan over medium-high heat. Stir until the honey melts into the water.
- When the liquid comes to a full boil, adjust the heat until it simmers and cook, stirring occasionally, until the rhubarb is soft enough to easily mash with a fork. Taste and add more honey, if desired. The compote will thicken a bit as it cools, but if you'd like it thicker, you can turn the heat to high and let a bit of the liquid cook off for a minute or so.
MICROWAVED STRAWBERRY RHUBARB COMPOTE | COOK FOR YOUR LIFE
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4/5 (15)Estimated Reading Time 2 minsCategory Breakfast, DessertCalories 252 per serving
- Place the rhubarb, maple syrup and water in a ceramic or Pyrex bowl. Cover with a ceramic plate and cook in the microwave on high for 2 minutes.
- Remove and uncover carefully, there will be steam. Stir in the strawberries and cover with the plate again and return to the microwave. Cook on high heat for 2 more minutes, 3 minutes if using frozen strawberries.
- Remove from the microwave, uncover very carefully and stir well. Cover with the plate again and cook on high for 1 more minute. Let sit in the microwave to steam for 5 to 10 minutes. Serve warm or chilled. Store in an airtight container in the refrigerator.
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Cuisine AmericanCategory Dessert or Topping.Servings 4Estimated Reading Time 6 mins
- Rinse the rhubarb under cold water and wipe dry. Trim and discard every bit of leaf and the tough inch or so at the bottom end of each stalk. Cut lengthwise into 1/3-inch-thick strips and then crosswise into 2-inch pieces. You should have about 6 cups.
- Grate the zest of the orange into a 9- or 10-inch nonreactive baking dish and squeeze in about 3 tablespoons of its juice. Add the rhubarb and sugar and toss everything together until the rhubarb is coated with sugar and juice.
- Cover and bake for 25 minutes. Remove the cover and continue baking for another 5 to 10 minutes, or until a knife slides easily into the rhubarb. Serve warm or at room temperature.
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Reviews 1Category DessertsServings 6
- Toss the rhubarb, strawberries, sugar, zest, and orange juice together in a non-reactive casserole dish.
- Roast the rhubarb mixture for 30 minutes, stirring occasionally, until it is tender and the juices have thickened.
STRAWBERRY AND RHUBARB COMPOTE RECIPE | FOOD & WINE
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- Cover the dish with aluminum foil and bake until the rhubarb is tender, about 45 minutes. Don't stir or the rhubarb will fall apart.
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- Add all the ingredients to a mixer and blend until smooth. Pour through a sieve (this helps get rid of any potential lumps) into a bowl. Cover and let the dough rest for at least 1 hour, or overnight.
- Lightly grease a 25.5 cm (9 inch) non-stick pan with vegan butter or oil and turn the heat up to high. Before adding the batter, turn the heat down to medium and add ¼ cup batter to the pan. Swirl around until the batter covers the bottom of the pan evenly and cook until the edges are gold brown and crisp. Gently flip the crêpe and cook the other side for a few seconds.
- Transfer the cooked crêpe to a large plate and repeat with the remaining batter. If needed, grease the pan between each crêpe. (If you have a good non-stick pan, this shouldn’t be necessary.)
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