Rhubarb Strawberry Compote Recipes

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

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:

• 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.

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.

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.

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.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)