Naturally Sweetened Strawberry Rhubarb Compote Food

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.

STRAWBERRY RHUBARB COMPOTE RECIPE

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 .)

STRAWBERRY-RHUBARB COMPOTE

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.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
• Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

STRAWBERRY RHUBARB COMPOTE

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.

STRAWBERRY RHUBARB COMPOTE

Steps:

• Pre-heat burner to medium high heat.
• Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer.
• Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent.
• Let cool for about 10 minutes.
• Pour over greek yogurt, cereal, pancakes, or anything your heart desires! Refrigerate the remainder of the compote.

RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT

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.