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 COMPOTE
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.
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.
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-GINGER COMPOTE
The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- In medium bowl, gently toss strawberries, sugar, and ginger. Let stand until juicy, about 1 hour. Serve immediately or store in an airtight container in the refrigerator.
STRAWBERRY-RHUBARB COMPOTE WITH GINGER AND LIME
Categories Sauce Ginger Dessert Quick & Easy Strawberry Lime Vegan Rhubarb Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 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.
GINGERED RHUBARB-STRAWBERRY COMPOTE
Provided by Marian Burros
Categories easy, quick, dessert
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Trim rhubarb, removing any peel that comes off easily. Cut into 1 1/2-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
- Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
- Cool and, if there is time, chill.
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.
RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
RHUBARB-STRAWBERRY COMPOTE WITH GINGER AND LIME
Now that rhubarb season is here this is a wonderful way to use some of it uip. I think I found this in an older Bon Appetit - Enjoy. This makes a lot and can be halved.
Provided by waynejohn1234
Categories Breakfast
Time 23m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Place 1-1/2 lbs. of strawberries and rhubarb in med. sized heavy saucepan.
- Add 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 and stir in remaining strawberries.
- Cool.
- Chill until very cold.
- Great served for breakfast with some yoghurt or for dessert over pound cake.
Nutrition Facts : Calories 194.2, Fat 0.7, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 48.3, Fiber 5.3, Sugar 39.5, Protein 2
STRAWBERRY RHUBARB COMPOTE
Sweet & summery compote to pour on your breakfast, yogurt, or mix into your favorite cocktail!
Provided by sageandsound
Time 1h
Yield Serves 8
Number Of Ingredients 6
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
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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