Rhubarb And Strawberry Compote With Fresh Mint Food

STRAWBERRY-RHUBARB-MINT COMPOTE

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.

INSTANT POT RHUBARB-STRAWBERRY COMPOTE WITH FRESH MINT

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!

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.

RHUBARB-STRAWBERRY COMPOTE

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.

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.

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.

STRAWBERRY RHUBARB COMPOTE

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

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.

RHUBARB AND STRAWBERRY COMPOTE

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).